This Middle Eastern-style meal makes a decadent supper for two- serve your young chickens with a spicy and aromatic rice accompaniment
Prep:15 mins
Serves 2
1 aubergine, roughly diced1 tbsp olive oil, plus a bit extra2 small poussin¼ tsp allspice, plus 2 good pinches2 bay leaves1 onion, halved and thinly sliced100g basmati rice2 tbsp pine nut½ tsp ground cinnamongood pinch of ground cloves200ml hot chicken stock (or gluten-free alternative)2 tbsp currant1 large tomato, chopped1 tbsp chopped mint, plus a few leaves and sprigs to serve1 tbsp chopped dill, plus a few leaves and sprigs to serve2 tbsp pomegranate molassessumac, for sprinkling (optional- we used Bart)
STEP 1Heat oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tbsp of the oil until well coated. 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.)STEP 2To 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 ¼ tsp allspice. Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins.STEP 3Take 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.STEP 4Meanwhile, 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.STEP 5Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf. 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.
