Main
Recipes
Main Ingredients
Meat and Poultry
chicken
Grilled Coriander-Pepper Poussins With Leeks and Fennel Recipe

Grilled Coriander-Pepper Poussins With Leeks and Fennel Recipe

Posted by

Rate It!

Grilled Coriander-Pepper Poussins With Leeks and Fennel

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 tbsp coriander seed
1 tbsp cracked peppercorn , plus more to taste
10 sprigs fresh cilantro, stems only, finely chopped (about 2 tbsp.)
2 tbsp extra virgin olive oil
1 orange , juice and zest of
1 lemon plus 2 s halved, zest and juice smucker's no sugar added orange spread (to garnish)
3 bay leaves , torn , plus more for garnish
1 tsp 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 tbsp 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)

Directions:

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

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.25 Kcal (914 kJ)
Calories from fat	95.13 Kcal
		% Daily Value*
Total Fat	10.57g	16%
Cholesterol	141.79mg	47%
Sodium	439.06mg	18%
Potassium	632.68mg	13%
Total Carbs	19.09g	6%
Sugars	4.17g	17%
Dietary Fiber	5.88g	24%
Protein	13.7g	27%
Vitamin C	37.3mg	62%
Vitamin A	1.7mg	58%
Iron	4.9mg	27%
Calcium	91.3mg	9%

Amount Per 100 g
Calories	94.46 Kcal (395 kJ)
Calories from fat	41.17 Kcal
		% Daily Value*
Total Fat	4.57g	16%
Cholesterol	61.37mg	47%
Sodium	190.03mg	18%
Potassium	273.83mg	13%
Total Carbs	8.26g	6%
Sugars	1.81g	17%
Dietary Fiber	2.55g	24%
Protein	5.93g	27%
Vitamin C	16.2mg	62%
Vitamin A	0.7mg	58%
Iron	2.1mg	27%
Calcium	39.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Truffled Red Wine Risotto with Parmesan Broth

Butter, Leek (white part only), chopped and 24 more..
Roman Style Artichokes - Carciofi Alla Romana

Artichokes, Extra virgin olive oil, Fresh mint and 3 more..
Potato, Leek and Fennel Soup

Butter, Sliced leeks (white and pale green parts only) and 3 more..
Potato and Fennel Gratin

Butter and 6 more..
Avgolemono Soup With Leek and Celery

Leeks, thinly sliced, Celery ribs, chopped and 7 more..
Potato Leek And Fennel Soup

Unsalted butter, Leeks, sliced, Fennel, sliced and 2 more..
Barley Risotto with Fennel and Olives

Butter, Chopped leek, divided and 12 more..
Holiday Potpourri

Orange, Lemon, Bay leaf, Cinnamon stick
Citrus-Rubbed Whole Duck

Oranges, Lemons, Coarsely-cracked black pepper, Salt and 1 more..
Moroccan B'stella

Extra virgin olive oil, Onion, finely chopped and 19 more..