Roasted Poussins with Pomegranate Sauce and Potato Rösti

Name: Roasted Poussins with Pomegranate Sauce and Potato Rösti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp fresh rosemary, chopped; 2 teaspoons ground cumin; 1 teaspoons ground turmeric; 6 Tbsps olive oil; 237 milliliters bottled pomegranate juice; 4 russet (baking) potatoes, peeled and coarsely grated; 0 teaspoons crumbled saffron threads; 1 teaspoons salt; 237 milliliters sugar; 2 Tbsps or more vegetable oil, for frying; 177 milliliters roasted walnuts

Roasted Poussins with Pomegranate Sauce and Potato Rösti might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 295 calories, 3g of protein, and 15g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of roasted walnuts, salt, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make sauce

Ingredients you will need

Sauce

In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.

Ingredients you will need

Pomegranate Juice

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Make poussins

Preheat oven to 375°F.

Equipment you will use

Oven

Rinse poussins inside and out and pat dry.

Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron.

Ingredients you will need

Turmeric

Saffron

Pepper

Cumin

Salt

Equipment you will use

Whisk

Bowl

Sprinkle poussins with spice mixture; press to adhere.

Set large roasting pan on stove top, straddling two burners.

Equipment you will use

Roasting Pan

Stove

Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.

Ingredients you will need

Pomegranate Syrup

Cooking Oil

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Frying Pan

Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.

Ingredients you will need

Walnuts

Bone

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Kitchen Thermometer

Frying Pan

While poussins are roasting, make rösti

In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking.

Ingredients you will need

Rosemary

Pepper

Potato

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.

Ingredients you will need

Potato