Lebanese poussin with spiced aubergine pilaf Recipe

Heat oven to 200C/190C fan/gas 4. 

Toss a roughly diced 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 2 poussins. Rub some oil onto the skin of the poussins, sprinkle with pinches of allspice*, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 45 mins. (When it's 10 mins in the oven you can start the pilaf so they are ready at the same time.) 

To make the pilaf, heat the remaining 1 tbsp oil in a medium pan and fry 1 halved and then thinly sliced onion for 5-8 mins until golden. Tip in the 100g Basmati rice and 2 tbsp pine nuts, stir for about 1 min, then add   3/4 tsp allspice. Pour in 200 ml chicken stock, stir in 2 tbsp currants, then cover the pan and cook for 7 mins.

Take the lid off the pan, add 1 chopped tomato, 1 tbsp chopped mint and 1 tbsp chopped 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.

Meanwhile, once the poussins have had their 45 mins, take out the aubergine, then drizzle 2 tbsp pomegranate molasses over the poussins and return them to the oven for 10 mins more until they are tender.

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 dill and mint leaves, and sprinkle with a little sumac, if you like

(Here Sara Buenfelds original recipe)

PS *Allspice is easy to make: 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg

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Lebanese poussin with spiced aubergine pilaf Recipe

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Lebanese poussin with spiced aubergine pilaf Recipe https://sweetteabiscuits.blogspot.com/2023/05/lebanese-poussin-with-spiced-aubergine.html