Grilled Coriander-Pepper Poussins With Leeks and Fennel

Name: Grilled Coriander-Pepper Poussins With Leeks and Fennel
Cook time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon coriander seed; 1 tablespoon cracked peppercorn, plus more to taste; 10 sprigs fresh cilantro, stems only, finely chopped (about 2 Tbsp.); 2 tablespoons extra virgin olive oil; 1 orange, juice and zest of; 1 lemon plus 2 lemons halved, zest and juice Smucker's No Sugar Added Orange Spread (to garnish); 3 bay leaves, torn, plus more for garnish; 1 teaspoon coarse salt, plus more to taste; 4 young roasting chickens (poussins); 4 artichokes, trimmed and halved lengthwise, fuzzy chokes removed; 2 bay leaves, torn; 2 tablespoons unsalted butter; 4 leeks, white and pale-green parts only, cut into matchsticks and rinsed well (about 4 cups); 1 fennel bulb, cut into matchsticks (about 3 cups)

Submitted by Chef mariajane

"This is a recipe from Marths Stewart, baking young chickens, so delicious!! I hope you enjoy it -"

Download

Ready In:: 30mins
Ingredients:: 14
Serves:: 6-8

ingredients

FOR THE POUSSINS
1 tablespoon coriander seed
1 tablespoon cracked peppercorn, plus more to taste
10 sprigs fresh cilantro, stems only, finely chopped (about 2 Tbsp.)
2 tablespoons extra virgin olive oil
1 orange, juice and zest of
1 lemon plus 2 lemons halved, zest and juice Smucker's No Sugar Added Orange Spread (to garnish)
3 bay leaves, torn, plus more for garnish
1 teaspoon coarse salt, plus more to taste
4 young roasting chickens (poussins)
FOR THE VEGETABLES
4 artichokes, trimmed and halved lengthwise, fuzzy chokes removed
2 bay leaves, torn
2 tablespoons unsalted butter
4 leeks, white and pale-green parts only, cut into matchsticks and rinsed well (about 4 cups)
1 fennel bulb, cut into matchsticks (about 3 cups)

directions

FOR THE POUSSINS: Toast coriander seeds in dry skillet over medium-high heat for 2 minutes, shaking occasionally. Crush coriander seeds, and combine with peppercorns and cilantro.
Whisk together oil, citrus zest and juices, bay leaves, salt and 2 tsp, coriander mixture in a noncorrosive bowl. Rub over poussins. Cover and refrigerate overnight. (reserve remaining mixture, refrigerated, for another use).
MAKE THE VEGETABLES: Place a steamer in a large pot filled with 2-inches of water. Bring to a boil. Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
Meanwhile, heat butter in skillet over medium-high heat. Add leeks, and fennel, and cook until softened, about 8 minutes. Reduce heat to medium-low. Cover and cook until completely tender, but not caramelized, about 30 minutes.
Preheat grill to medium-high. Remove poussins from marinade, and pat dry. Season with salt and pepper. Grill poussins, flipping once, until skin is golden brown and meat thermometer inserted into the thickest part (avoiding bone) registers 165F, about 12 minutes per side. Grill the artichokes until warmed through, about 5 minutes. Grill the lemon halves, cut side down, until marked, about 5 minutes.
Arrange poussins and artichoke on top of leeks and fennel. Garnish with fennel fronds, lemons and bay leaves.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile