Poussin roasted with cardamom and oregano

Poussin roasted with cardamom and oregano

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
18 cardamom pods
3 garlic cloves, roughly chopped
1 tablespoon sea salt
2 tablespoons fresh oregano
or 2 teaspoons dried oregano
80ml olive oil
4 whole poussins, cut down the back and splayed open, (400 g each)
freshly ground black pepper
mountain bread and vegetables or salad, to serve

Method

  1. Using a mortar and pestle, pound the cardamoms to loosen the husks. Remove these and continue to pound the seeds to bruise them and release their flavour. Add the garlic, salt and oregano. Pound for a few minutes, mixing all the ingredients together well. Then add 3 tablespoons of the olive oil and stir in well. Keep crushing until you have a thick, smooth paste.
  2. Rub three-quarters of the paste over the poussins, ensuring that you get in all the little cracks and crevices. Mix the remaining paste with the remaining olive oil and then pour over the poussins. Cover and marinate the poussins in the fridge for 4–8 hours, turning occasionally.
  3. When ready to cook, preheat a barbecue or griller to high heat. Season the birds with plenty of black pepper. Place them on the barbecue and cook on high for a few minutes until they are golden all over. Then reduce the heat and cook slowly for a further 10–15 minutes, until they are cooked through. Towards the end of cooking, brush the birds all over with the remaining marinade.
  4. Serve with plenty of mountain bread and a braise of Fresh broad beans, artichokes and peas. Alternatively, serve with a robust salad, such as a traditional Greek salad, Harissa potato salad or Bronte and Tarkyn’s cucumber burgul salad.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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