Persian spiced citrus roasted poussins

Serves 10

10 whole poussins
12 preserved lemons (not full-sized lemons but smaller golf-ball sized ones)
2 large white onions
juice and zest of 6 oranges
juice and zest of 2 lemons
3 tsp cumin
2 tsp turmeric powder
1 tsp cinnamon
3 tbsp olive oil
2 tbsp clear honey
3 tsp of Maldon sea salt, crushed
back pepper to taste

Using a food processor or hand blender, blitz the preserved lemons, onions, honey, juice and zest of oranges and lemons, spices, olive oil, salt and pepper together until you get a smooth and even mixture. Give it a good stir and ensure everything is evenly mixed before pouring the mixture over your poussins and rubbing the mix into the cavity of the birds, using your hands. Allow to marinate for a minimum of two hours and keep covered with clingfilm.

Preheat your oven to 200° fan-assisted (or 220° if not fan-assisted). Line a large baking tray or dish with oven paper and roast the poussins for 50 minutes in the oven until cooked through and nicely browned on top.

Serve with bejewelled rice.

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