Name: Lebanese Poussin with Spiced Aubergine Pilaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Lebanese
Ingredients: 1 aubergine, roughly diced; 1 tbsp olive oil, plus a bit extra; 2 small poussin; ¼ tsp allspice, plus 2 good pinches; 2 bay leaves; Salt, to taste; Black pepper, to taste; 1 onion, halved and thinly sliced; 100g basmati rice; 2 tbsp pine nuts; ½ tsp ground cinnamon; Good pinch of ground cloves; 200ml hot chicken stock (or gluten-free alternative); 2 tbsp currants; 1 large tomato, chopped; 1 tbsp chopped mint, plus a few leaves and sprigs to serve; 1 tbsp chopped dill, plus a few leaves and sprigs to serve; 2 tbsp pomegranate molasses; Sumac, for sprinkling (optional)

Introduction

This Lebanese poussin with spiced aubergine pilaf is a flavorful and aromatic dish that’s perfect for a special dinner. Tender poussin roast alongside beautifully seasoned aubergine and a fragrant rice pilaf with pine nuts, currants, and warm spices. It’s a delightful way to explore Middle Eastern flavors at home.

A wooden board holds two whole roasted chickens, each golden brown with crisp, seasoned skin and garnished with green herbs. To the right, a white bowl is filled with a mixed rice dish that includes wild rice, sliced mushrooms, red bell peppers, and sprinkled herbs on top. Next to the bowl, there is a set of black-handled knife and fork with white handles resting on a white marbled surface. Some fresh green herbs lay beside the board, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 aubergine, roughly diced

1 tbsp olive oil, plus a bit extra

2 small poussin

¼ tsp allspice, plus 2 good pinches

2 bay leaves

1 onion, halved and thinly sliced

100g basmati rice

2 tbsp pine nuts

½ tsp ground cinnamon

Good pinch of ground cloves

200ml hot chicken stock (or gluten-free alternative)

2 tbsp currants

1 large tomato, chopped

1 tbsp chopped mint, plus a few leaves and sprigs to serve

1 tbsp chopped dill, plus a few leaves and sprigs to serve

2 tbsp pomegranate molasses

Sumac, for sprinkling (optional – we used Bart)

Instructions

Step 1: Heat the oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tablespoon of olive oil until well coated. Pour into a large roasting tin and push to the sides to make space for the poussins.

Step 2: Rub a little oil onto the skin of the poussins. Sprinkle with the pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each bird, then place them in the roasting tin. Roast for 35 minutes.

Step 3: After about 10 minutes of roasting, start the pilaf. Heat the remaining 1 tablespoon of oil in a medium pan and fry the sliced onion for 5-8 minutes until golden.

Step 4: Add the basmati rice and pine nuts, stirring for about 1 minute. Stir in the ¼ teaspoon allspice, ground cinnamon, and ground cloves.

Step 5: Pour in the hot chicken stock, stir in the currants, then cover and cook for 7 minutes.

Step 6: Remove the lid, add the chopped tomato, chopped mint, and chopped dill. Cover again and cook for another 2-3 minutes until the stock is absorbed and the rice is tender. Set aside covered to keep warm.

Step 7: Once the poussins have roasted for 35 minutes, drizzle the pomegranate molasses over them and return to the oven for another 10 minutes until the birds and aubergines are tender.

Step 8: Take the poussins out to rest for a few minutes. Toss the roasted aubergine into the pilaf. Serve the poussins whole or portioned on top of the pilaf. Scatter with dill and mint leaves, and sprinkle with sumac if using.

Tips & Variations

Use gluten-free chicken stock to keep this recipe gluten-free.

For extra heat, add a pinch of chili flakes to the pilaf spices.

Swap pine nuts for toasted almonds or walnuts for a different crunch.

If pomegranate molasses isn’t available, a drizzle of balsamic reduction can provide a similar tangy sweetness.

Allow the poussin to rest after roasting to keep the meat juicy and tender.

FAQs

Can I use chicken instead of poussin?

Yes, small chicken pieces or whole Cornish hens work well as a substitute. Adjust roasting time accordingly, as larger pieces may need longer to cook through.

Can I prepare the pilaf in advance?

Absolutely. You can make the pilaf a few hours ahead and gently reheat it before serving. Stir in fresh herbs after reheating to keep the flavors bright.