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October - Grilled Baby Chickens with Chilli

In this recipe the baby chickens, or poussins, are 'spatchcocked' - split and flattened before grilling.

The birds are then cooked Cajun-style, using chilli powder and peppers to make a spicy stuffing.


  • 4 baby chickens or poussins
  • Lemon wedges for garnish
  • 2 red peppers
  • 2 small onions
  • 3 cloves garlic
  • 2 teaspoons chilli powder or to taste
  • 3 tablespoons virgin olive oil
  • Salt

Cut down each side of the bird's backbone to remove it. Lay the birds breast down on a board and press on the breastbone to flatten them. Using your fingers, carefully loosen the skin from the flesh right across the breast, and a little way down the thighs, taking care not to tear it, ready for the stuffing.

Halve, de-seed and roughly chop the peppers. Peel and roughly chop the onions, and crush the garlic. Put all stuffing ingredients except oil into a liquidiser and puree. Keeping the liquidiser running, gradually pour in oil until blended. Season with salt.

Spoon a quarter of stuffing between the flesh and skin of each bird, smoothing evenly. Refrigerate for between 4 and 24 hours. Grill the birds under low heat for 30 minutes. Garnish and serve.



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