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)

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 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 room for the poussins.

Step 2: Rub a little olive oil onto the poussin skins. Sprinkle with two good pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each bird, then put them in the roasting tin and roast for 35 minutes. Start this about 10 minutes before the pilaf so both are ready together.

Step 3: Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium pan. Fry the sliced onion for 5-8 minutes until golden.

Step 4: Add the basmati rice and pine nuts to the pan, stirring for about 1 minute. Then add ¼ teaspoon allspice, ground cinnamon, and a good pinch of ground cloves. Stir to combine.

Step 5: Pour in the hot chicken stock and stir in the currants. Cover the pan and cook for 7 minutes until the rice starts to absorb the liquid.

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

Step 7: After the poussin have roasted for 35 minutes, drizzle the pomegranate molasses over them. Return them to the oven for 10 more minutes until the birds and aubergines are tender.

Step 8: Let the poussins rest for a few minutes. Toss the roasted aubergines into the pilaf, then serve the poussins whole or portioned on top. Garnish with fresh dill and mint leaves, and sprinkle with sumac if desired.

Tips & Variations

For a nut-free version, omit the pine nuts and substitute with toasted sunflower seeds or pumpkin seeds.

If you prefer a sweeter note, add a tablespoon of honey or maple syrup to the pomegranate molasses before drizzling.

Serve with a side of Greek yogurt or a simple cucumber salad to balance the spices and add freshness.

FAQs

Can I use chicken instead of poussin?

Yes, small whole chickens or chicken pieces can be used, but cooking times will be longer. Adjust roasting time accordingly and check for doneness.

Is it possible to make this dish vegetarian?

You can replace the poussin with roasted vegetables or plant-based protein, and use vegetable stock instead of chicken stock in the pilaf for a vegetarian version.