Roasted Poussin with Honey and Caramelized Peaches
The sweetness of the caramelized peaches and the fennel chunks glazed by their own liquorices, then mixed with the exotic taste of the poussin – it’s a dish conjured from “1001 Arabian nights”. It’s a recipe for a passionate revelation.
POUSSIN RUB
1 Poussin, patted dry
½ teaspoon cinnamon
½ teaspoon coriander
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon minced garlic
1/2 tablespoon ground cumin
1/2 tablespoon ground cloves
1/2 teaspoon cayenne pepper
Salt and pepper to taste
PEACHES AND FENNEL
Caramelized peaches @ fennel
2 peaches, sliced on crescents
1 bulb fennel, sliced on crescents
3 tablespoons olive oil
3 tablespoons honey
Salt and freshly ground black pepper
For the full recipe please download MAZA Cooking Journals from the iTunes Store.
