Sustaining and comforting, this pomegranate poussin with chickpeas and caramelised veggies provides a good source of carbohydrate, protein, fibre, vitamins and minerals.
An excellent meal for the night before a long ride. Plus, it’s your 7-a-day in one meal.
- 4900
- Prep time 10 minutes
- Cook time 40 minutes
Ingredients
- poussins 2, halved
- olive oil 2 tbsps
- pomegranate molasses 1 tbsp
- paprika 1/2 tsp
- sweet potato 1, cut into chunks
- butternut squash 1/2, cut into chunks
- turnips 2, cut into chunks
- aubergine small, cut into chunks
- courgette 1, cut into chunks
- red pepper 1, cut into chunks
- green pepper 1, cut into chunks
- Brussels sprouts handful
- red onion 1, thickly sliced
- garlic cloves 2, peeled
- red chilli 1, sliced lengthways
- lemon 1, quartered
- baby tomatoes 10
- chickpeas 1/2 can, drained
- ground cumin 1 1/2 tsp
- seeds of 1/2 pomegranate
- fresh coriander 35g, chopped
Method
-
Step 1
Preheat oven to 190°C/gas mark 5. Spread molasses over poussin skins, season and add paprika.
Step 2
Place rest of ingredients, except tomatoes, in a large bowl. Mix in oil and cumin, season and toss with hands to coat. Place poussins in a large roasting tin, skin side up and surround with veg.
Step 3
Bake for 30mins, scatter over tomatoes and chickpeas and bake for another 10mins. Remove from oven. Scatter over pomegranate seeds and coriander. Serve with chunks of granary bread to mop up the juices.
No poussin? Use eight bone-in chicken thighs instead. You may need to cook for longer, depending on their size.