Middle Eastern rose-scented poussins with sour cherries and yogurt
It might seem odd to marinate anything in flower water, but it gives only a slight scent (and has strong spices to compete with). The roses bring a little romance (so it’s good for a Valentine’s dinner) but it’s definitely not a girly dish, there are plenty of robust flavours here.
Ingrediënten
FOR THE MARINADE
- 5 tbsp olive oil
- 3 –4 tbsp rose water
- 2 tbsp pomegranate molasses
- 3 tsp ground cumin
- 3 tsp ground cinnamon
- 1 tsp cayenne pepper
- 4 garlic cloves crushed
- about 12 mint leaves torn
- 2 tsp soft light brown sugar
- salt and pepper
- 4 poussins
FOR THE DRESSING
- 4½ tbsp extra virgin olive oil fruity rather than grassy
- 3 tbsp pomegranate molasses
- 2½ tsp runny honey or to taste
- 3 tsp rose water
FOR THE YOGURT
- 40 g 1½oz dried sour cherries
- ½ cucumber
- 350 g 12oz Greek yogurt
- 1 garlic clove crushed
- 2 tbsp extra virgin olive oil
- 10 g ¼oz walnuts, roughly chopped
- 1 tbsp chopped mint leaves plus more to serve
- unsprayed rose petals to serve
Instructies
- Mix together the ingredients for the marinade and lay the poussins in a broad shallow dish.
- Pour the marinade on and turn the birds over in it.
- Cover loosely with cling film and put in the fridge.
- Marinate overnight if you have time, but just give it a couple of hours if that’s all you have.
- Turn the birds over a few times while they are marinating.
- To make the dressing, just whisk everything together.
- Take the poussins out of the fridge 30 minutes before you want to cook them.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Shake off the excess marinade, put in a roasting tin and roast the birds in the hot oven for 50 minutes.
- Meanwhile, for the yogurt, soak the cherries in just-boiled water for 15 minutes so they plump up.
- Peel the cucumber, halve it, scoop out the seeds with a spoon and discard.
- Chop the cucumber flesh into small cubes and mix with the yogurt, garlic and half the extra virgin oil.
- Put into a flat bowl.
- Drain the sour cherries and sprinkle them across the top, then the walnuts too.
- Drizzle with the rest of the extra virgin oil and scatter with the mint.
- Serve the poussins with the dressing spooned over them and the yogurt on the side.
- Scatter some more mint and the rose petals on top.
- Bitter leaves and bulgar wheat are good on the side.
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