Pomegranate and honey-glazed poussin

Pomegranate and honey-glazed poussin

By
From
Feasting
Photographer
Elisa Watson

My mum, a medical technologist by day, would come home from work and throw amazing dinner parties for her friends, making everything from scratch in just a few hours. The meal almost always finished with perfect chocolate soufflés – since she passed away I always order soufflé when it’s on a menu in her honour, but I’m yet to have one as good as hers. Stuffed baby chickens were another one of Mum’s specialties, so this poussin recipe also reminds me of her. You can buy poussin from specialty poultry butchers; if you’re kosher, use baby spatchcocks instead. You need to marinate the poussin for eight hours or overnight.

Ingredients

Quantity Ingredient
6 x 600g poussin, butterflied
sea salt, to taste
Saffron and barberry pilaf
2 tablespoons pomegranate seeds, to garnish
2 tablespoons white mulberries, to garnish (optional)

Crispy vine leaves

Quantity Ingredient
8 vine leaves in brine, drained
olive oil, for brushing

Marinade

Quantity Ingredient
8 tablespoons honey
8 tablespoons pomegranate molasses
4 teaspoons baharat
4 teaspoons orange zest
4 teaspoons salt
300ml extra-virgin olive oil
2 oranges, juice only

Method

  1. Whisk together all the marinade ingredients in a large non-reactive bowl. Add the birds and coat them in the marinade, then cover the bowl and transfer to the refrigerator to marinate for at least 8 hours, preferably overnight.
  2. Preheat the oven to 200°C.
  3. Place the poussins on a baking tray lined with baking paper. Pour any left-over marinade into a small jug or bowl, for basting.
  4. Roast the poussins for 30–35 minutes, basting every 10 minutes with the marinade. Remove from the oven and leave to rest.
  5. Reduce the oven temperature to 160°C.
  6. To make the crispy vine leaves, soak the vine leaves in cold water for 5 minutes to remove the excess salt. Dry on paper towel, then brush both sides of each leaf with oil and transfer to a baking tray lined with baking paper. Place another baking tray on top and bake for 10–12 minutes, until dry and crispy.
  7. To serve, divide the saffron and barberry pilaf evenly among serving plates and top with the poussin. Garnish with a little extra salt, the crispy vine leaves, pomegranate seeds and white mulberries, if using.

Note:

  • Baharat is a Middle Eastern spice mix that can be found at specialty food stores.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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