A Recipe for Grilled Poussins With Orange-Cumin Glaze

A Recipe for Grilled Poussins With Orange-Cumin Glaze

Chef Mourad Lahlou of San Francisco’s Aziza shares a recipe fit for a holiday feast or a simple weeknight dinner: tiny poussins cloaked in a sweet-tart glaze infused with warming spices

By Kitty Greenwald in the Wall Street Journal

THERE IS something incontrovertibly festive about meat with a sweet sauce—turkey and cranberries, ham glazed in brown sugar and crowned with bright pineapple rings, port-glazed goose with a dried fruit reduction.

“Lamb braised with honey is one of our most famous dishes during the holidays,” said chef Mourad Lahlou. “Moroccans have mastered the sweet-savory combination.” In that spirit, Mr. Lahlou’s second Slow Food Fast contribution presents poussins—young chickens that are perfectly sized for a single serving—cloaked in an orange-cumin glaze.

The Chef: Mourad Lahlou

His restaurants: Aziza and a yet-to-be-named place due to open in January 2015, both in San Francisco

What he is known for: Turning out classic Moroccan dishes as well as inventive North African-inspired tasting menus, always with the freshest Northern California produce.

Adapted from Mr. Lahlou’s cookbook, “Mourad: New Moroccan,” this recipe, though grounded in tradition, expresses the light touch and modern sensibility the chef has become known for at his restaurant Aziza. It pits the acidity of citrus against the glaze’s sticky sweetness, and the result is a perfect foil for the richness of the roasted poultry. A fluffy bed of couscous is all it takes to make it a meal. “To me there is nothing more beautiful than perfectly steamed couscous with a little bit of butter,” said Mr. Lahlou. “It can become a canvas, a vehicle, for enjoying a sauce or protein.”

It’s hard to think of another holiday roast as easy and elegant as this one. The diminutive poussins roast quickly and look beautiful on the plate. Cumin, coriander and thyme bring complexity to the glaze and a heavenly scent to the table. Serve this for your holiday feast, or on a winter weeknight when you could use a little good cheer.

Grilled Poussins With Orange-Cumin Glaze

Total Time: 40 minutes Serves: 4

• 1 teaspoon toasted cumin seeds
• 1 teaspoon toasted coriander seeds
• 1 cup fresh orange juice
• 1 (¼-inch) piece ginger, peeled and coarsely chopped
• Zest of 2 oranges, finely grated
• 1 garlic clove, smashed
• 1 thyme sprig, plus 1 tablespoon thyme leaves
• 1 tablespoon honey
• 4 small poussins or Cornish hens (about 3 pounds total)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 cups cooked couscous
• 2 tablespoons melted butter

1. Preheat oven to 425 degrees. Make glaze: In a small pot over medium-high heat, bring cumin, coriander, orange juice, ginger, half of zest, garlic and thyme sprig to a simmer. Simmer, stirring often, until reduced by half, 7 minutes. Discard garlic clove and stir in honey. Reduce heat and simmer gently until ready to use.

2. Meanwhile, rub hens all over with oil, salt, pepper, thyme leaves and remaining orange zest. Place hens, breast-side up, in a small roasting pan and transfer to oven.

3. Roast hens until skins begin to crisp, 7 minutes. Remove from oven and generously brush with warm glaze. Return to oven and continue to roast until meat is just cooked through, about 25 minutes. Remove from oven and generously brush with glaze. Return to oven and roast until glaze browns, 3 minutes more.

4. Meanwhile, in a bowl, toss hot couscous with melted butter. Lightly season with salt. To serve, place each hen atop a mound of hot couscous. Drizzle with any remaining glaze.