Lebanese Poussin with Spiced Aubergine Pilaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
