I love these delicious sweet poussin from @gressinghamduck they are fantastic and so versatile. Here I’ve rubbed them in @belazu_co Rose Harissa Paste which worked beautifully. ⠀ It was all cooked in one large roasting pan which created very little washing up - always a bonus in my books! If you don’t fancy poussin then this can be made using chicken legs reducing the cooking time by 10-15 minutes.⠀ ⠀ Serves 4 ⠀ ⠀ INGREDIENTS ⠀ ⠀ 4 poussin ⠀ 4 mixed peppers chopped ⠀ 5 whole cloves garlic ⠀ 1 pouch merchant gourmet cooked Freekeh ⠀ Small bunch coriander ⠀ 4 tablespoons pomegranate seeds⠀ 2 tablespoons Belazu’s rose Harissa ⠀ ⠀ METHOD ⠀ ⠀ Coat the poussin in the Harissa and season well. Place the peppers and garlic in a large roasting tray, drizzle with olive oil, balsamic and season. Put the poussin on top and roast for 55 minutes at 210 degrees. Remove from the oven, stir in the Freekeh, return to the oven for 5 more minutes. Sprinkle with pomegranate seeds and herbs.
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