Harissa and Preserved Lemon Roasted Poussins

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!

Serves 4

8 preserved lemons
3 tablespoons of olive oil
3 teaspoons of sea salt flakes
Freshly ground black pepper
90g of rose harissa
4 poussins

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:

https://cookingwithneil.wordpress.com/2016/08/23/lamb-cutlets-with-mint-chilli-and-and-golden-potatoes-also-rocket-halloumi-and-a-bean-pea-and-feta-salad/

and a tomato pomegranate and sumac salad:

https://cookingwithneil.wordpress.com/2016/07/19/lamb-and-pistachio-kebabs-with-tomato-pomegranate-and-sumac-salad-with-pomegranate-dressing-and-potato-moutabel/

Delicious.

P1070121 ed

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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