Cajun Spice Spatchcocked Poussin

4 x No. 5 poussin, spatchcocked

2 to 3 tbsp. olive oil

Cajun seasoning mix:

2 level tbsp. paprika

1 level tbsp. coarse ground black pepper

2 level tbsp. dried oregano

1 level tbsp. dried thyme

½ level tsp. salt

½ level tsp. chilli powder

½ level tsp. ground allspice

• Combine the Cajun seasoning mix.

• Rub the poussin all over with the olive oil.

• Rub Cajun seasoning spices over both sides of each bird; any left over spices can be stored in a screw top jar.

• Preheat the grill to medium heat.

• Grill the spatchcock for 15 minutes each side, brushing occasionally with a little olive oil.

• Poussins are cooked when the juices run clear from the thigh, when pierced with the tip of a sharp knife.

• Alternatively, spatchcock poussin can be cooked on the barbecue, or oven baked in a preheated oven – 200  C for 40 – 50 minutes.

• Serves 4.