Lebanese Poussin with Spiced Aubergine Pilaf Recipe

Introduction

This Lebanese poussin with spiced aubergine pilaf is a fragrant and comforting dish that combines tender roasted poussin with a flavorful rice pilaf. The spices, herbs, and pomegranate molasses add layers of taste that make this a memorable meal perfect for any occasion.

Ingredients

• 1 aubergine, roughly diced
• 1 tbsp olive oil, plus a bit extra
• 2 small poussin
• ¼ tsp allspice, plus 2 good pinches
• 2 bay leaves
• 1 onion, halved and thinly sliced
• 100g basmati rice
• 2 tbsp pine nuts
• ½ tsp ground cinnamon
• Good pinch of ground cloves
• 200ml hot chicken stock (or gluten-free alternative)
• 2 tbsp currants
• 1 large tomato, chopped
• 1 tbsp chopped mint, plus a few leaves and sprigs to serve
• 1 tbsp chopped dill, plus a few leaves and sprigs to serve
• 2 tbsp pomegranate molasses
• Sumac, for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan, gas mark 4). Toss the diced aubergine in 1 tablespoon of olive oil until well coated. Spread the aubergine around the edges of a large roasting tin, leaving space in the middle for the poussins.
2. Step 2: Rub a little olive oil onto the skin of the poussins. Sprinkle each bird with two pinches of allspice, salt, and plenty of black pepper. Place a bay leaf inside each poussin and position them in the center of the roasting tin. Roast for 35 minutes.
3. Step 3: While the poussins roast, heat the remaining tablespoon of olive oil in a medium pan over medium heat. Add the sliced onion and fry for 5–8 minutes until golden and soft.
4. Step 4: Stir the basmati rice and pine nuts into the onions and cook for about 1 minute, coating them well in oil. Add the spices: ¼ teaspoon allspice, ground cinnamon, and a pinch of ground cloves. Mix thoroughly.
5. Step 5: Pour the hot chicken stock into the pan, stir in the currants, then cover and cook for 7 minutes over low heat.
6. Step 6: Remove the lid, add the chopped tomato, chopped mint, and dill. Cover again and cook for another 2–3 minutes until the rice has absorbed the stock and is tender. Keep covered to stay warm.
7. Step 7: After the poussins have roasted for 35 minutes, drizzle the pomegranate molasses over them and return the roasting tin to the oven for an additional 10 minutes. This final roasting softens the aubergines and caramelizes the birds.
8. Step 8: Remove the poussins from the oven and let them rest for a few minutes. Then, gently fold the roasted aubergine into the pilaf.
9. Step 9: Serve the poussins whole or portioned on top of the aubergine pilaf. Scatter with fresh dill and mint leaves, then finish with a sprinkle of sumac if desired.

Tips & Variations

• For extra texture, lightly toast the pine nuts before adding them to the pilaf.
• Substitute currants with raisins or dried cranberries if preferred.
• Use vegetable stock instead of chicken stock for a vegetarian adaptation, and swap poussin for roasted mushrooms or chickpeas.
• If pomegranate molasses is unavailable, a drizzle of pomegranate juice reduced until syrupy can work as a substitute.
• Adding a pinch of smoked paprika to the spice mix can add a subtle smoky depth to the pilaf.

Storage

Store leftover poussin and pilaf separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the aubergine from becoming mushy, stir it in fresh after reheating the rice if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken instead of poussin?

Yes, but adjust the cooking time accordingly as larger pieces of chicken will take longer to roast. Bone-in, skin-on chicken thighs are a good alternative and retain moisture well.

What if I don’t have sumac?

Sumac adds a tangy, lemony flavor, but if you don’t have it, a light squeeze of fresh lemon juice over the dish before serving can provide a similar brightness.