Friends are always thrilled to receive a lunch invitation from super-hosts Peggy and Darian Byrne for some delicious home cooking.
Recipe: Grilled saffron poussin with lemon, chilli and mint
Grilled saffron poussin with lemon, chilli and mint
Adapted from New Middle Eastern Food by Greg and Lucy Malouf
800g boneless free-range poussin thighs, trimmed of excess fat
watercress sprigs and wafer-thin slices of French radish, to serve (optional)
rice or couscous, flatbread and lemon wedges, to serve
lemon, chilli and mint marinade
1 cup loosely packed mint leaves
2 long red chillies, finely chopped
1 dried red chilli, finely chopped
3 garlic cloves, finely chopped
50ml olive oil
2 tbsp saffron chelow
2 lemons, grated zested and juiced
1 tsp ground cardamom
generous pinch dried mint
1 tbsp olive oil
1 garlic clove, crushed with ½ tsp sea salt
¼ tsp ground turmeric
200ml thick natural yoghurt
squeeze of lime juice
Cut the poussin thighs into large chunks and put in a large bowl. Combine the marinade ingredients in the bowl of a food processor and whiz to a paste. If you prefer, you could, of course, do this by hand using a mortar and pestle. Pour the marinade over the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
To prepare the yoghurt dressing, heat the oil in a small frying pan and fry the garlic paste gently until soft but not browned. Stir in the turmeric and fry for 5 minutes then remove from the heat and cool briefly. Stir into the yoghurt with a squeeze of lime juice. Set aside until ready to serve.
When ready to cook, preheat your barbecue or griller to high. Grill the poussin for 2-3 minutes on each side, or until lightly charred and good and sticky. Alternatively, you can cook it in a stove-top chargrill pan.
Arrange the poussin pieces on a serving platter, garnish with watercress sprigs and radish wafers, if using, and serve with lots of yoghurt dressing.
This recipe first appeared in the November 2020 issue of SALIFE magazine.
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