Poussin with spicy rice

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 16
Servings 2
Time

Ingredients

  • 2
    poussins
  • 50
    g
    butter
  • few drops lemon juice
  • salt and freshly ground black pepper
  • SPICY RICE
  • 15
    ml
    butter
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground cumin (jeera)
  • 1
    ml
    ground coriander
  • 1
    ml
    ground allspice
  • 30
    ml
    pine nuts
  • 80
    ml
    sultanas
  • 2
    ml
    sugar
  • 250
    ml
    uncooked white rice
  • 1
    Litres
    chicken stock
  • 30
    ml
    fresh coriander leaves, chopped (optional)
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Place the spring chickens (each about 450 g) on the rack of an oven roasting dish. Season the butter with a few drops lemon juice and salt and pepper to taste. Brush the birds generously with the butter mixture and oven roast for about 20 minutes or until cooked and golden brown. Brush occasionally with the butter mixture. To prepare the rice, melt the butter in a saucepan and stir in all the spices and pine nuts. Stir-fry for about 1 minute. Add the sultanas and sugar and mix. Add the rice and 750 ml to 1 litre chicken stock and cook until the rice is done but not soggy. Drain any excess liquid, then steam the rice for another 10 minutes. Serve the spring chickens with the spicy rice, sprinkled with chopped coriander. Serves 2.
 

Read more on: poultry  |  roast
 

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