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Iran-style Roast Poussin & Potatoes

What's The Big Idea?

A really unusual dish to serve at a dinner party - all it needs as an accompaniement is a green salad...

Shopping List

Here's the list of what you need:

  • 4 oven-ready poussins
  • 6 green cardamoms, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 4 tablespoons olive oil
  • 750g new potatoes, washed and cut into 5mm thick slices
  • 5 teaspoons Sumac

What To Do

  • Pre-heat the oven to 220C / 425F / Gas 7
  • Line 2 large baking trays with greaseproof paper or parchment
  • Mix all the spices (apart from the sumac) with half the olive oil and a tablespoon of water
  • Rub this paste all over the poussins, and place them on one of the baking trays on the top shelf of the oven
  • Meanwhile mix the potato slices with the remaining olive oil and sumac, and arrange on the other baking tray
  • Once the poussins have been roasting for 15 minutes, add the potatoes to the oven on the middle shelf
  • Cook for 30 minutes, until the potatoes are golden and crisp, and the poussins are cooked properly
  • Remove the poussins from the oven, cover with foil and allow to rest for five minute while you serve the salad and potatoes

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