This is a very easy tray bake yet it looks rather dramatic. You could substitute chicken pieces for the poussin. Sumac has a citrus edge which works well with the sweetness of pistachio and the nutty toasted sesame oil. Garlic cloves are baked unpeeled and whole, to squeeze out when the dish is served.
Ingredients
1 poussin, jointed
Buttermilk
2 tbsp ground pistachio nuts pluse a few slivered pistachios to garnish
1 tbsp sumac
A pinch of salt
1 orange, thinly sliced
1 red onion, sliced
1 head of garlic divided in to cloves (no need to peel)
200ml water
Toasted sesame oil to drizzle
Aleppo pepper to sprinkle
Coriander leaves
Method
Ingredients
1 poussin, jointed
Buttermilk
2 tbsp ground pistachio nuts pluse a few slivered pistachios to garnish
1 tbsp sumac
A pinch of salt
1 orange, thinly sliced
1 red onion, sliced
1 head of garlic divided in to cloves (no need to peel)
200ml water
Toasted sesame oil to drizzle
Aleppo pepper to sprinkle
Coriander leaves
Method
- Place the jointed poussin in a bowl and cover with buttermilk. Leave to marinate overnight.
- Heat the oven to 180 C.
- Remove the poussin pieces and set aside while you make the coating.
- In a separate bowl, mix 5 tbsp of the buttermilk with pistachios and sumac and a little salt.
- Arrange the onion, orange slices, and garlic cloves on a baking tray. Dip each piece of chicken in the buttermilk mixture and arrange over the top.
- Add the water to the base of the tray. Drizzle with sesame oil and sprinkle with Aleppo pepper.
- Bake for 45 mins or until the poussin is cooked through. Check halfway through and add a little more water if required. Garnish with coriander leaves and slivered pistachio.