Lebanese poussin with spiced aubergine pilaf

Name: Lebanese poussin with spiced aubergine pilaf
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 aubergine, roughly diced; 1 Tbsp olive oil, plus a bit extra; 0 teaspoons allspice, plus 2 good pinches; 2 bay leaves; 1 onion, halved and thinly sliced; 100 grams basmati rice; 2 Tbsps pine nut; 1 teaspoons ground cinnamon; 1 pinch good of ground cloves; 200 milliliters hot chicken stock (or gluten-free alternative); 2 Tbsps currant; 1 large tomato, chopped; 1 Tbsp chopped mint, plus 3 leaves and sprigs to serve; 1 Tbsp chopped dill, plus 3 leaves and sprigs to serve; 2 Tbsps pomegranate molasses; 1 serving sumac, for sprinkling (optional- we used Bart); 2 smalls poussin

The recipe Lebanese poussin with spiced aubergine pilaf could satisfy your middl eastern craving in roughly 1 hour. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 543 calories. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 2. Many people really liked this side dish. A mixture of allspice, olive oil, poussin, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Toss the aubergine in 1 tbsp of the oil until well coated.

Ingredients you will need

Eggplant

Cooking Oil

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.)

Ingredients you will need

Black Pepper

Allspice

Bay Leaves

Salt

Cooking Oil

Pop

Dry Seasoning Rub

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 tsp allspice.

Ingredients you will need

Pine Nuts

Allspice

Spices

Onion

Rice

Cooking Oil

Equipment you will use

Frying Pan

Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins.

Ingredients you will need

Currants

Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Stock

Dill

Mint

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pomegranate Molasses

Eggplant

Equipment you will use

Oven

Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Mint

Sumac