Poussin with spicy rice

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2 servings
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By Food24 November 03 2009
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Ingredients (15)

2.00 poussin
50.00 g butter
lemon juice — few drops
sea salt and freshly ground black pepper
SPICY RICE
15.00 ml butter
2.00 ml cinnamon — ground
2.00 ml cumin — ground
1.00 ml coriander — ground
1.00 ml allspice — ground
30.00 ml pine nuts
80.00 ml sultanas
2.00 ml sugar
250.00 ml white rice — uncooked
1.00 stock — chicken
30.00 ml fresh coriander — chopped
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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.



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