1 packet The Spice Tailor Spicy Tandoori Marinade Kit
1 poussin, spatchcocked with skin taken off (ask your butcher if you prefer or see below)
125g green beans, topped and tailed
1 heaped tbsp. sour cream
2 tsps. finely chopped shallots
Seasoning to taste
Pierce the chicken all over with the tip of a knife and place in a large bowl. Add the marinade from the large pouch and coat the chicken well; let it sit as it comes to room temperature.
Heat the oven grill to 250°C.
Place the chicken on an oiled baking sheet and place in the oven. Cook for 8 minutes, check the chicken and if it hasn’t charred, turn the heat up to 300°C and grill for a further 2 minutes - or until lightly charred.
Meanwhile, boil the beans in lightly salted water until done to your liking. I cook them for 6 minutes. Mix together the sour cream, shallots and 1 tsp. of the mint chutni from the smaller pouch.
Check the chicken is cooked through and has an internal temperature of 165-175°F - or cut through the thicker parts and check the chicken is fully cooked through and there are no pink hues.
Once done, sprinkle over with a couple of good pinches of the tandoori seasoning from the little sachet. Drain the beans and toss straight away in the sour cream mix and season to taste. Serve with the chicken.
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