Roasted Spatchcocked Poussin with Redcurrant Sauce

Ingredients

• 8 tablespoons water
• 4 teaspoons cornflour
• 4 tablespoons redcurrant jelly
• 2 teaspoons white wine vinegar
• 8 tablespoons red wine
• For the sauce:
• 1 garlic clove, crushed
• + 5 more ingredients
• • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 1 tablespoon honey
  • 125g butter
  • 2 spatchcocked poussin

View full recipe at SpringPad