Poussin roasted with cardamom and oregano

Poussin roasted with cardamom and oregano

By
From
Arabesque
Photographer
William Meppem

Cook the poussin slowly on a barbecue or grill, taking care not to burn or char, or you will overpower the fragrant spices. For four people you need four poussin, or you could use two smallish chickens (about 1 kg each).

Ingredients

Quantity Ingredient
18 pods cardamom
3 garlic cloves, roughly chopped
1 tablespoon salt
2 tablespoons fresh oregano
or 2 teaspoons dried oregano
80ml olive oil
4 whole poussin, cut down the back and splayed open
freshly ground black pepper

Method

  1. Using a mortar and pestle pound the cardamoms to loosen the husks. Remove these and continue to pound the seeds to bruise and release their flavour. Add the roughly chopped garlic, salt and chopped oregano leaves. Pound for a few minutes mixing all the ingredients together well. Then add 3 tablespoons of the olive oil and stir in well. Continue crushing until you have a thick, smooth paste.
  2. Rub three-quarters of the paste over the poussins, ensuring that you get in all the little cracks and crevices. Mix the remaining paste with the remaining olive oil and then pour over the poussins. Cover and marinate the poussins for 4–8 hours, turning occasionally. When ready to cook, preheat a barbecue or grill to high heat. Season the birds with plenty of fresh black pepper. Place them on the barbecue and cook them on high for a few minutes until the birds are golden all over. Then reduce the heat and cook slowly for a further 10–15 minutes, until they are cooked through. Towards end of cooking brush the birds all over with the remaining marinade.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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