Karen Martini"s "Baked spatchcock stuffed with spiced couscous"

To spatchcock means to partially debone and flatten a bird before cooking but in common parlance, spatchcocks are small young chickens, also known by the French term ‘poussin’.

In this recipe the baby chickens aren’t spatchcocked, they’re stuffed with a full-flavoured couscous mixture that keeps the flesh moist as well as tasting great. This dish is a meal in itself, with its own spicy, buttery juices and the vegetables roasted with the poultry. As always, I look for free range and organic chicken.

Find the recipe details here http://karenmartini.com/cook/recipes/baked-spatchcock-stuffed-spiced-couscous

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