Once spatchcocked (split open and flattened), poussins can be quickly grilled, each bird then providing a single serving. Here they are basted with a Japanese-style mixture made with fresh ginger, soy sauce and sesame oil. Serve with boiled jasmine rice or noodles and crisp, steamed vegetables such as Chinese leaf and mange-tout.
To make a tomato and cumin baste for the poussins, replace the ginger and soy sauce with 2 tbsp tomato ketchup and 1 tbsp Worcestershire sauce, and add 1 tsp Dijon mustard and 1/4 tsp cumin seeds. Omit the chilli. * Use 4 skinless boneless chicken breasts (fillets) instead of the poussins, to serve 4. Double the ingredients for the teriyaki baste, except the toasted sesame oil, and grill for 10–12 minutes.
Some studies have shown that chillies can help to reduce blood cholesterol levels. There are also reports suggesting that eating chillies can help to protect against gastric ulcers by causing the stomach lining to secrete a mucus which coats the stomach, thus protecting it from damage by irritants such as aspirin or alcohol. * Removing the skin from chicken reduces its fat content considerably. If this is done before cooking, and then an oil-based baste is used to add flavour and moisture, the fat is still kept low.
B6, niacin * copper, potassium * iron, selenium, zinc