Photo: Gabriel Gurrola
Grilled Coriander Poussin with Farro Verde, Roasted Carrots and Chioggia Beets
19 ingredients
Serves 4.
openrecipes
Chef Billy Allin loves to cook poussin in the spring as its delicate flavor works well with the season’s first vegetables like tiny carrots and beets. Farro verde is a delicious grain that is available from Anson Mills. Its slightly smoky taste is delicious with this grilled poussin. If you can’t find farro verde, substitute regular farro.
Estimated Nutrition (whole recipe, rough)
710
Calories
44g
Protein
30g
Fat
69g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. kosher salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 1 1/2 tsp. coriander seed, toasted and ground
- 2 poussin, split in half down the backbone and breast
- 1 lb. small Chioggia beets, well washed, tops removed and reserved for another use, if desired
- 1/4 cup cider vinegar
- 1 bay leaf
- 6 to 7 Tbs. extra-virgin olive oil
- 2 Tbs. minced shallot
- 1 lb. baby carrots, peeled, tops trimmed to 1 inch
- 1 Tbs. unsalted butter, melted
- 2 1/2 cups chicken stock
- 1 cup farro verde
- 2 king trumpet mushrooms, cut in halve lengthwise
- 1/2 tsp. minced garlic
- 2 spring onions, green portions cut into 1-inch pieces and white portions halved lengthwise
- 2 Tbs. crème fraîche
- 1 tsp. fresh lemon juice
- 1/4 cup roughly chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes