Description
A flavorful Lebanese-inspired dish featuring tender roasted poussin paired with a fragrant spiced aubergine and basmati rice pilaf, enriched with pine nuts, currants, and fresh herbs, finished with a drizzle of pomegranate molasses and a sprinkle of sumac.
Ingredients
Scale
Aubergine and Poussin
- 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
Pilaf
- 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)
Instructions
- Prepare and Roast Aubergine and Poussin: Heat the oven to 200°C/180°C fan/gas 4. Toss the diced aubergine in 1 tablespoon of olive oil until well coated, then spread it out in a large roasting tin, pushing the aubergine to the sides to create space in the middle for the poussins. Rub some olive oil on the skin of the poussins, sprinkle them with the pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each bird and set them in the center of the roasting tin. Roast for 35 minutes.
- Start the Pilaf: About 10 minutes into roasting the poussins, heat the remaining 1 tablespoon of olive oil in a medium pan over medium heat. Fry the sliced onion for 5 to 8 minutes until golden and softened. Add the basmati rice and pine nuts and stir for about 1 minute to coat and lightly toast.
- Add Spices and Cook Rice: Stir in the ¼ teaspoon of allspice, ground cinnamon, and a pinch of ground cloves. Pour in the hot chicken stock and add the currants, then cover the pan with a lid and cook for 7 minutes on low heat.
- Finish the Pilaf: Remove the lid, add the chopped tomato, chopped mint, and dill. Cover again and cook for 2 to 3 more minutes until the stock is absorbed and the rice is tender. Keep the pilaf covered and warm off the heat.
- Final Roast with Pomegranate Molasses: After the initial 35-minute roast, drizzle the poussin with 2 tablespoons of pomegranate molasses. Return the roasting tin to the oven and roast for another 10 minutes until both the poussins and aubergine are tender and caramelized.
- Rest and Serve: Set the poussins aside to rest for a few minutes. Meanwhile, toss the roasted aubergine into the pilaf to combine. Serve the poussin whole or carve and place on top of the pilaf. Garnish with extra dill and mint leaves, and sprinkle with sumac if desired.
Notes
- To ensure even cooking, let the poussin rest before carving to retain juices.
- You can substitute chicken stock with vegetable broth for a lighter or vegetarian option using a different protein.
- Sumac adds a tangy, citrusy flavor but is optional if unavailable.
- Use gluten-free stock if needed to make the dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Lebanese
Keywords: Lebanese, poussin, aubergine, pilaf, roasted chicken, spiced rice, pomegranate molasses, Mediterranean
