Lebanese Poussin with Spiced Aubergine Pilaf Recipe

Introduction

This Lebanese poussin with spiced aubergine pilaf is a fragrant and flavorful dish that brings together tender roasted poussin and a vibrant, aromatic rice pilaf. Perfectly balanced with warm spices and fresh herbs, it offers a delightful taste of Middle Eastern cuisine right at home.

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

1. Step 1: Preheat the oven to 200°C/180°C fan/gas 4. Toss the diced aubergine in 1 tablespoon of olive oil until well coated. Pour into a large roasting tin and push the aubergine to the sides, leaving space in the center for the poussins.
2. Step 2: Rub some olive oil onto the skin of the poussins. Sprinkle with two good pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each bird, then nestle the poussins into the center of the roasting tin. Roast for 35 minutes. Let the poussins cook for about 10 minutes before you start the pilaf so they finish simultaneously.
3. Step 3: While the poussins roast, heat the remaining 1 tablespoon of olive oil in a medium pan. Fry the sliced onion for 5–8 minutes until golden and soft.
4. Step 4: Add the basmati rice and pine nuts to the pan, stirring for about 1 minute to toast lightly. Stir in ¼ teaspoon allspice, ground cinnamon, ground cloves, and a pinch of salt.
5. Step 5: Pour in the hot chicken stock and add the currants. Cover the pan and cook for 7 minutes over low heat.
6. Step 6: Remove the lid and stir in the chopped tomato, chopped mint, and chopped dill. Cover again and cook for an additional 2–3 minutes until the stock is absorbed and the rice is tender. Keep covered and set aside to stay warm.
7. Step 7: After the initial 35 minutes, drizzle the pomegranate molasses over the poussins and return them to the oven for 10 more minutes. This will cook the poussins through and allow the aubergines to become tender.
8. Step 8: Remove the poussins from the oven and let them rest for a few minutes. Toss the roasted aubergines into the pilaf to combine flavors.
9. Step 9: Serve the poussins whole or portion them on top of the aubergine pilaf. Garnish with fresh dill and mint leaves and sprinkle with sumac for a bright, tangy finish if using.

Tips & Variations

• For a nut-free version, omit the pine nuts and substitute with toasted sunflower seeds or simply leave them out.
• Use gluten-free chicken stock to keep the recipe suitable for gluten sensitivities.
• If you prefer, substitute currants with raisins or chopped dried apricots for a slightly different sweetness.
• Adding a squeeze of fresh lemon juice before serving can enhance the freshness of the dish.

Storage

Store leftover poussin and pilaf in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven or microwave until heated through. The pilaf may dry out slightly, so sprinkle a little water over it before reheating to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken instead of poussin?

Yes, you can substitute poussin with small whole chickens or chicken pieces, but cooking times will need adjusting to ensure the meat is fully cooked and tender.

What if I don’t have pomegranate molasses?

If you don’t have pomegranate molasses, you can substitute with a mixture of equal parts balsamic vinegar and honey or cranberry juice concentrate for similar sweet and tangy flavor notes.

Lebanese Poussin with Spiced Aubergine Pilaf Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

This Lebanese poussin recipe features tender roasted poussins accompanied by a spiced aubergine pilaf bursting with aromatic spices, pine nuts, currants, and fresh herbs. The dish is enriched with the tangy sweetness of pomegranate molasses and the subtle warmth of allspice, cinnamon, and cloves, creating a flavorful and balanced Middle Eastern-inspired meal perfect for a comforting dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Aubergine and Poussin

• 1 aubergine, roughly diced
• 1 tbsp olive oil, plus a bit extra for rubbing
• 2 small poussins
• ¼ tsp allspice, plus 2 good pinches
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• 2 tbsp pomegranate molasses

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
• Sumac, for sprinkling (optional)

Instructions

1. Preheat and prepare aubergine and poussins: Heat your oven to 200°C (180°C fan/gas mark 4). Toss the diced aubergine in 1 tablespoon of olive oil until well coated. Pour the aubergine into a large roasting tin, pushing it to the sides to create space in the center for the poussins.
2. Season and roast poussins: Rub a little olive oil onto the skin of the poussins. Sprinkle them with two pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each bird. Place the poussins in the center of the roasting tin and roast for 35 minutes. Let them start cooking before preparing the pilaf to time everything perfectly.
3. Cook the pilaf base: While the poussins roast, heat the remaining 1 tablespoon of olive oil in a medium pan over medium heat. Fry the sliced onion for 5-8 minutes until softened and golden. Add the basmati rice and pine nuts, stirring for about 1 minute to lightly toast them.
4. Add spices and stock: Stir in ¼ teaspoon of allspice, ground cinnamon, and a pinch of ground cloves to the rice mixture. Pour in the hot chicken stock and stir in the currants. Cover the pan and simmer gently for 7 minutes.
5. Incorporate tomato and herbs: Remove the lid, add the chopped tomato, chopped mint, and dill. Cover again and cook for another 2-3 minutes until the stock has absorbed and the rice is tender. Set the pilaf aside, keeping it covered and warm.
6. Glaze poussins and finish roasting: After 35 minutes of initial roasting, drizzle the pomegranate molasses over the poussins. Return the roasting tin to the oven and cook for an additional 10 minutes until both the aubergines and poussins are tender and cooked through.
7. Rest and serve: Remove the poussins from the oven and let them rest for a few minutes. Toss the roasted aubergine into the pilaf gently. Serve each poussin whole or portioned on a bed of the spiced aubergine pilaf. Garnish with fresh dill and mint leaves and sprinkle with sumac if desired.

Notes

• Ensure poussins are cooked through by checking the internal temperature reaches 165°F (74°C).
• Use gluten-free chicken stock to keep the dish gluten-free.
• Sumac adds a lovely tangy flavor but is optional.
• You can substitute aubergine with zucchini if preferred.
• Allow poussins to rest to redistribute the juices for tender meat.

Keywords: Lebanese poussin, aubergine pilaf, roasted poussin, Middle Eastern chicken recipe, spiced rice pilaf