Last night I had the lovely Phil Dukes over for dinner and Doctor Who (first the latest episode of the current series, then the 4 part Peter Davison story Frontios.) and so I decided to cook this from the cookbook Persiana. The poussins were only £3 each in Sainsbury’s so it was a fairy reasonably priced dinner. And, as it took 45 minutes to cook the poussins I could put them in the oven just as Doctor Who started and they were ready just as it finished! Good timing!
8 preserved lemons
3 tablespoons of olive oil
3 teaspoons of sea salt flakes
Freshly ground black pepper
90g of rose harissa
Using a food processor of hand blender, blitz the preserved lemons, olive oil, salt, pepper and rose harissa together until you achieve a smooth mixture.
Pour this over the poussins and rub the mixture in with your hands.
Ppre-heat the oven to 220.
Place the poussins in a roasting tray and roast in the oven for 45-50 minutes, until cooked through and nicely browned on top.
I served this with Golden potatoes:
and a tomato pomegranate and sumac salad: