Grilled Coriander-Pepper Poussins With Leeks and Fennel Recipe

Name: Grilled Coriander-Pepper Poussins With Leeks and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
FOR THE POUSSINS: Toast coriander seeds in dry skillet over medium-high heat for 2 minutes, shaking occasionally.
2
Crush coriander seeds, and combine with peppercorns and cilantro.
3
Whisk together oil, citrus zest and juices, bay leaves, salt and 2 tsp, coriander mixture in a noncorrosive bowl.
4
Rub over poussins.
5
Cover and refrigerate overnight.
6
(reserve remaining mixture, refrigerated, for another use).
7
MAKE THE VEGETABLES: Place a steamer in a large pot filled with 2-inches of water.
8
Bring to a boil.
9
Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
10
Meanwhile, heat butter in skillet over medium-high heat.
11
Add leeks, and fennel, and cook until softened, about 8 minutes.
12
Reduce heat to medium-low.
13
Cover and cook until completely tender, but not caramelized, about 30 minutes.
14
Preheat grill to medium-high.
15
Remove poussins from marinade, and pat dry.
16
Season with salt and pepper.
17
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.
18
Grill the artichokes until warmed through, about 5 minutes.
19
Grill the lemon halves, cut side down, until marked, about 5 minutes.
20
Arrange poussins and artichoke on top of leeks and fennel.
21
Garnish with fennel fronds, lemons and bay leaves.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Coriander-Pepper Poussins With Leeks and Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Coriander-Pepper Poussins With Leeks and Fennel

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