Be sure to pick up your copy of OK! Magazine, on sale now, to see our delicious Middle Eastern inspired menu featuring this dish, as well as our Roast beetroot and carrot salad with yoghurt tahini dressing and hazelnuts. This poussin dish is easy and delish, perfect for entertaining!

A poussin is a young chicken, often called a spatchcock. The flesh is sweet and tender, lending itself pefectly to Ras el Hanout, a complex but delicate Moroccan spice blend made with up to 30 different spices, most notably cinammon, nutmeg and cardamon. This natural sweetness is balanced with the smokey eggplant (which is also an amazing dip) and lifted with the strong peppery rocket (make sure you buy the broader leaf variety sold in bunches).

A big thank you to Benito Martin (www.benitomartinphotography.com.au) for his divine photography, and to Silk Route for the gorgeous decorations.

Ras el hanout spiced poussin, smoked eggplant and rocket

Serves 4

2 poussin (spatchcock)

2 Tbsp olive oil

1 Tbsp ras el hanout

½ head garlic

1 large eggplant

2 Tbsp natural yoghurt

1.5 Tbsp lemon juice

¼ bunch coriander

¼ bunch flat leaf parsley

1 bunch rocket

Extra virgin olive oil

salt and pepper

Using a sharp heavy knife or kitchen scissors, cut each poussin along the back to flatten out the bird. Rub the skin with oil then season with salt, pepper and ras el hanout. Along with unpeeled garlic cloves, bake skin side up in a 160C oven for 20 minutes, before turning up to 190C for 5 minutes to crisp the skin. Remove, cover with foil and allow to rest for 10 minutes beore cutting into quarters.

Char the skin of the eggplant over a naked gas flame, or directly on the hotplate until it smokes and blisters. Wrap in foil and bake in a 180C oven for 20 minutes until tender. Allow to cool. Chop roots and stems of coriander (reserve leaves for garnish), chop parsley leaves, chop the flesh and skin of the eggplant, and peel and mash the roasted garlic. Mix with lemon juice and yoghurt, and season generously.

Dress the rocket leaves with olive oil and season. Cut each poussin into 4 pieces. To serve, place a generous dollop of smoked eggplant on the plate, top with 2 pieces of spatchcock and place rocket on the side. Drizzle with extra virgin olive oil and garnish with coriander leaves.