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Grilled Coriander Poussin With Farro Verde, Roasted Carrots And Chioggia Beets

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Grilled Coriander Poussin With Farro Verde, Roasted Carrots And Chioggia Beets

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
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