Barbecued garlic & thyme spatchcock poussin with celeriac, beetroot & sunflower seed coleslaw

Name: Barbecued garlic & thyme spatchcock poussin with celeriac, beetroot & sunflower seed coleslaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 tsp wholegrain mustard; 2 tsp chopped parsley leaves; 2 tbsp sunflower seeds, lightly toasted; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 poussins, spatchcocked; ½ celeriac (celery root), peeled and grated; ½ celeriac (celery root), peeled and grated; 2 beetroot, peeled and grated; 2 tsp freshly squeezed lemon juice; 4 tbsp Mayonnaise; 2 tbsp crème fraîche; 2 tbsp Dijon mustard; 60 g/2 oz/4 tbsp unsalted butter; leaves from 2 thyme sprigs, chopped; 2 garlic cloves, finely diced

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

If you are feeling very confident with a knife, you can cut the celeriac and beetroot into very fine matchstick shapes. And don’t be put off by the idea of spatchcocking the poussins - it is really very simple and makes for a dramatic presentation.

Ingredients

60 g/2 oz/4 tbsp unsalted butter
2 <

Main course
Gluten-free

Method

Beat together the butter, garlic and thyme until well blended. Rub into the poussins, pushing some under the skin of the breast if you can to help keep the meat moist when cooking. Preheat the barbecue or oven to maximum.

To make the coleslaw, put the celeriac and beetroot in a bowl and stir in the lemon juice. Add the mayonnaise, crème fraîche, mustards and parsley and mix well. Add th