Persian Jewelled Basmati & Wild Rice with Moroccan Spiced Poussin
- Serves 4
Jewelled Basmati & Wild Rice
100g Tilda Easy Cook Basmati & Wild Rice
1 medium onion, diced
2 cloves of garlic, finely grated
200ml chicken stock
1 pinch Persian saffron strands (soaked in 2 tbsp water)
50g ghee or un-salted butter (diced)
20g toasted flaked almonds
20g pistachio nuts (roughly chopped)
15g cranberries (roughly chopped & soaked)
15 g golden raisins (roughly chopped & soaked)
15g sour cherries (roughly chopped & soaked)
5g candied orange strips (optional)
5g coriander leaves (chopped)
3 cardamom pods (cracked)
1 piece cinnamon bark
1 tsp ground cumin
Cornish sea salt & milled black pepper
Moroccan Spiced Poussin
½ tsp turmeric
½ tsp fresh ground black pepper
1 tsp ground ginger
2 garlic cloves (finely grated)
1 onion finely (diced)
¼ preserved lemon (pulp for cooking/ skin to garnish)
10 coriander stalks (chopped)
Coriander leaves from the stalk (chopped)
50ml olive oil
2 tsp salt
2 poussin (split in half and back bone removed)
- For the Jewelled Basmati & Wild Rice - On a medium heat, sweat off onions with half the butter and grated garlic cloves until translucent in the pan, then add the spices and cook for a further 1 minute.
- Add the rice and cook on a low heat until you hear the grains of the rice start cracking. Add the chicken stock. Bring to a simmer and then place a piece of parchment paper the size of the pan over the rice. Place lid on the pan and cook for 25 mins on a low heat.
- Once cooked, turn off the gas and leave to rest in the pan for 3 minutes.
- In the meantime place the coriander, dried fruits, nuts and butter in a large mixing bowl.
- Stir in one third of the rice, mix with the saffron water and combine with the rest of the ingredients until fully combined. Add the rest of the rice and mix.
- For the Moroccan Spiced Poussin - Place onion, garlic, coriander stalks, spices and poussin in a pan. Place on stove with lid on and cook slowly for 10 minutes, stirring occasionally.
- Add the olive oil and water and cook for further 20 minutes. Turn chicken over during the cooking period.
- Remove the poussin from the sauce and place onto a buttered foil sheet. Rub butter over the poussin and place under the grill until it starts to colour.
- In the meantime reduce down the sauce in the pan until it coats the back of a spoon.
- Place the poussin onto a serving dish and pour over the reduced sauce. Garnish with the chopped coriander leaves.
- Serve with the beautiful jewelled Basmati & Wild rice and seasonal vegetables.