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Nutrition: per serving

  • kcal908
  • fat42g
  • saturates9g
  • carbs59g
  • sugars20g
  • fibre6g
  • protein62g
  • salt0.9g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tbsp of the oil until well coated. Pour into a large roasting tin, then push to the sides of the tin to make a space for the poussins. Rub some oil onto the skin of the poussins, sprinkle with the pinches of allspice, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 35 mins. (Leave to cook for about 10 mins before you start the pilaf so they are ready at the same time.)

  • step 2

    To make the pilaf, heat the remaining 1 tbsp oil in a medium pan and fry the onion for 5-8 mins until golden. Tip in the rice and pine nuts, stir for about 1 min, then add the spices, including the ¼ tsp allspice. Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins.

  • step 3

    Take the lid off the pan, add the tomato, mint and dill, then cover and cook 2-3 mins more until the stock has been absorbed and the rice is tender. Set aside, covered, to keep warm.

  • step 4

    Meanwhile, once the poussins have had their 35 mins, drizzle the pomegranate molasses over them and return them to the oven for 10 mins more until they and the aubergines are tender.

  • step 5

    Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf. Serve the poussins whole, or portion and serve on top of the pilaf. Scatter with the dill and mint leaves, and sprinkle with a little sumac, if you like.

Recipe from Good Food magazine, September 2013

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.8 out of 5.20 ratings

carolynpickfordhbMJj1Jo

question

Can I make the aubergine pilaf in advance and reheat it?

ianhoopsis

This was delicious. I didn't use Poussin but spatchcocked a 1.5 kg chicken and used brown basmati rice so had to cook the rice a little longer. But superb flavours. Will definitely add this to my favourite list.

rchurch26

Great dish, love the taste and combinations. I have used a thick balsamic glaze instead of pomegranate molasses. Worked well.

Chocolaterush avatar

Chocolaterush

Great, simple tasty dish. Made a lovely Sunday dinner for two. Only used one poussin though but full quantity of rice. Half eaten rest put in freezer to use with a mid week meal. Will definitely cook again. Poussin was perfectly cooked and moist and tender

LizardBlizz

A star rating of 5 out of 5.

Absolutely brilliant easy and super tasty recipe. Think I'll cook this for a dinner party next time. I couldn't find any pomegranate molasse and followed the advice from someone else here and used the date syrup instead, which worked out brilliantly. So tasty and tasty and perfect.

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