Roasted Poussins with Pomegranate Sauce and Potato Rsti

Roasted Poussins with Pomegranate Sauce and Potato Rsti
Photo by Deborah Ory

Ingredients

  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 8 1-pound poussins (small chickens) or 8 (1 1/4-pound) Cornish hens
  • 1 ¼ teaspoons salt
  • + 8 more ingredients
    • ¾ cup roasted walnuts
    • 4 russet (baking) potatoes
    • 1 cup bottled pomegranate juice
    • 1/8 teaspoon saffron threads
    • 1 cup sugar
    • 2 teaspoons ground cumin
    • 1 tablespoon fresh rosemary
    • 6 tablespoons olive oil

In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes. Preheat oven to 375°F. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In sma...

View full recipe at Epicurious

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