Instructions: Preheat the broiler or grill until very hot.

Cut the backbone of the poussin. Flatten the bird and fold the wings under or have your butcher cut the poussin for you.

Toast the pumpkin seeds in an ungreased frying pan over medium heat, about 5 minutes. Toast lightly so that they barely turn color; do not let them burn. Have a lid handy because the seeds can pop about. Set aside to cool.

Once cooled, puree.

In a saucepan add the olive oil, garlic, chilis, and onion and cook over low heat for about 10 minutes.

Add the tomatoes and 1/2 of the chicken stock. Cook uncovered for about 8 minutes.

Transfer the cooled pumpkin seeds to a blender and puree with the remaining 1/2 cup chicken stock and the thyme. Add the smooth pumpkin seed puree to the onion mixture. Cook over low heat for 5 minutes. Whisk in the remainig 2 tablespoons butter. Season with salt and pepper. Keep warm.

Cut the backbone of the poussin. Flatten the bird and fold the wings under.

Season them with salt and pepper. Grill for about 2 -3 minutes skin side down then turn for another minute, allowing the squab meat to remain pinkish. To serve, spoon the sauce on a warm plate, set the poussin on top and garnish with the cilantro. Recipe inspired by Diana Kennedy.

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