Chargrilled Poussin with Carrot, Cashew and Pomegranate Salad

Honey, cumin and pomegranate make an exotic marinade for Sophie Wright's baby chicken served with a vibrant salad of Middle Eastern flavours
Chargrilled Poussin with Carrot, Cashew and Pomegranate Salad
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: medium


  • 1 poussin
  • bunch chives
  • wedge of limes

For the marinade

  • 50 ml pomegranate juice
  • 1 tbsp honey
  • 1 orange, juice and finely grated zest
  • 1 tsp cumin seeds, toasted and crushed

For the salad

  • 2 carrots
  • 3 spring onions, green parts only, sliced lengthways
  • handful cashew nuts
  • 1 medium red chilli, shredded
  • 1 bunch flat leaf parsley, leaves picked
  • 1/2 bunch of coriander
  • 1 pomegranate, seeds only
  • salt

For the dressing

  • 1 lime, juice only
  • 1/2 orange, juice only
  • 1 tsp sugar
  • 1 tsp crushed ginger
  • 50 ml olive oil


1. Using a pair of kitchen shears, joint the poussin to give 4 evenly-sized pieces. Place them in a plastic bag and add all the marinade ingredients. Set aside.

2. Slice the carrots into very thin ribbons on a mandolin and mix with the rest of the salad ingredients.

3. Preheat the oven to 180C/gas 4. Heat a griddle pan over a high heat and place the marinated poussin on it until griddle lines start to appear. Transfer to the oven to finish cooking, about 8 minutes.

4. Combine the dressing ingredients in a small bowl and toss with the salad. Season with a little more salt if necessary.

5. Place the salad on a long plate and sit the poussin on top. Garnish with a few chives and a wedge of lime.

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