Poussins in this country tend to have a somewhat bland flavor, but with lemon, sumac, and olive oil they are a treat.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Cut the poussins down both sides of the backbones with poultry shears or kitchen scissors and remove the bones. Cut the wing and leg joints just enough to pull them a little apart, then open the poussins out and flatten them by pressing down hard with the palm of your hand. Rub them with a mixture of lemon juice, olive oil, salt, and pepper. Leave in a cool place for 30 minutes to absorb the lemon juice.
Step 2
Cook the poussins on a sheet of foil under a preheated broiler or on a barbecue, flesh side to the heat, for 10 minutes; then turn and cook the skin side for 5 to 10 minutes. Cut into a thigh with a pointed knife to check for doneness; they are ready when the juices no longer run pink but the meat is still juicy. Sprinkle with sumac and serve with pita or Lebanese bread.
Optional Accompaniment
Step 3
Slice 1 large red or white onion finely and sprinkle generously with salt. Leave for 30 minutes, until the juices run out and it loses its strong flavor. Rinse and drain the onion and mix it with 4 tablespoons chopped flat-leaf parsley.
