Description
A flavorful Lebanese-inspired dish featuring tender roasted poussin paired with a spiced aubergine and basmati rice pilaf. This recipe combines aromatic spices such as allspice, cinnamon, and cloves with fresh herbs and a touch of tart pomegranate molasses to create a vibrant and satisfying meal perfect for any occasion.
Ingredients
Scale
Poussin and Aubergine
- 1 aubergine, roughly diced
- 1 tbsp olive oil, plus extra for rubbing
- 2 small poussin
- 2 bay leaves
- Pinches of salt and black pepper
- 2 good pinches of allspice
- 2 tbsp pomegranate molasses
Pilaf
- 1 onion, halved and thinly sliced
- 100g basmati rice
- 2 tbsp pine nuts
- ¼ tsp allspice
- 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 extra leaves and sprigs to serve
- 1 tbsp chopped dill, plus extra leaves and sprigs to serve
- Sumac, for sprinkling (optional)
Instructions
- Preheat and Prepare Aubergine and Poussin: Heat the oven to 200C/180C fan/gas 4. Toss the roughly diced aubergine with 1 tbsp olive oil until well coated, and spread it out in a large roasting tin. Push the aubergine to the sides of the tin to create space in the center for the poussins.
- Season and Roast Poussin: Rub a little olive oil onto the skin of each poussin. Sprinkle each bird with 2 good pinches of allspice, salt, and lots of black pepper. Place a bay leaf inside each poussin. Put the poussins in the roasting tin alongside the aubergines. Roast in the oven for 35 minutes.
- Start Pilaf During Roasting: About 10 minutes before the poussins finish roasting, begin the pilaf. Heat the remaining 1 tbsp olive oil in a medium pan over medium heat. Add the sliced onion and fry for 5-8 minutes until golden and softened.
- Add Rice, Pine Nuts, and Spices: Stir in the basmati rice and pine nuts, cooking for about 1 minute to lightly toast. Add the ¼ tsp allspice, ½ tsp ground cinnamon, and a good pinch of ground cloves, mixing well to combine the flavors.
- Cook Pilaf with Stock and Currants: Pour in the hot chicken stock, stir in the currants, then cover the pan. Reduce heat to low and cook for 7 minutes, allowing the rice to absorb the liquid and begin softening.
- Finish Pilaf: Remove the lid, add the chopped tomato, chopped mint, and chopped dill. Cover and cook for an additional 2-3 minutes until the tomato softens and the stock is completely absorbed. Remove from heat and keep covered to stay warm.
- Glaze and Finish Roasting Poussin: After the initial 35-minute roasting, drizzle the pomegranate molasses over the poussins. Return the roasting tin to the oven and cook for another 10 minutes, allowing the poussins and aubergines to become tender and glazed.
- Rest and Assemble: Remove the poussins from the oven and let them rest for a few minutes. Meanwhile, toss the roasted aubergines into the pilaf mixture gently to combine.
- Serve: Serve each poussin whole or portioned atop a bed of the spiced aubergine pilaf. Scatter with additional dill and mint leaves and sprinkle with sumac if desired for an extra layer of tangy flavor.
Notes
- Using hot chicken stock helps the pilaf cook evenly and absorb flavors better.
- Allowing the poussin to rest after roasting helps the juices redistribute, ensuring moist, tender meat.
- Sumac adds a lovely tangy note but is optional if unavailable.
- For a gluten-free option, ensure all stock products and pomegranate molasses are certified gluten-free.
- You can substitute the poussin with small chicken portions if desired, adjusting the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Keywords: Lebanese poussin, spiced aubergine pilaf, roasted poussin, aubergine rice pilaf, Middle Eastern chicken, pomegranate molasses, basmati rice recipe