Spatchcock Poussin with Chorizo, Balsamic Mediterranean Vegetables , Sweet Potato Fries and Homemade Coleslaw.

I really like this hearty dish, plenty of mediterranean flavours, sweet succulent chicken and some crispy fries.

Ingredients

2 Poussin
Cooking Chorizo
Piccolo Cherry Tomatoes
1 Large Sweet potato
Chiquino Peppers
Banana Shallots
tsp Smoked Paprika
1/2 tsp Garlic Salt
Black Pepper
1/4 tsp Tumeric
2 Chipotle Peppers
Balsamic Vinegar
Olive Oil

Pre heat the oven to 180 degrees. Cut down the back of the Poussin and press flat with your hands. In a pestle and mortar combine Smoked paprika, garlic salt, black pepper, tumeric and re hydrated Chipotle peppers and olive oil. Bash it up until you have a nice smooth paste. Rub it all over the chicken and set aside for 30 mins to an hour.

Half your peppers and take out the stalk and white membrane. Slice your chirozo to 2 cm slices, half the banana shallots lenghtways and peel. Place it all in a deep baking tray with the tomatoes some olive oil and agood splash of balsamic vinegar. Season with some good seasalt and a little cracked black pepper. Place the chicken on top of the vegetables and roast in the oven for 35 minutes.

Meanwhile peel your sweet potato and cut in to long chips about 1cm thick. Drop in some ice cold water for about 10 minutes. Heat your deep fat frier to 140 degrees. As the chicken finishes take out and allow to rest 10 minutes.

Pour off the water and pat the sweet potato completely dry.Fry at 140 degrees for a couple of minutes then take out and drain on kitchen paper. Turn the frier upto 180 then cook for a few more minutes until the fries are golden brown.

For the coleslaw use a mandolin on the finest setting and grate 1/2 a red onion, some white cabbage and a carrot. Mix in a couple of TBS of good mayo. I like Maille its got a touch of Dijon in. Add a pinch of salt and a splash of cider venegar.

Arrange in a dish and make sure you pour over all those juices from the baking tray. Put some seasalt over the fries.

Enjoy!!