Grilled Coriander Pepper Poussins With Leeks And Fennel Recipes

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

GRILLED CORIANDER-PEPPER POUSSINS WITH LEEKS AND FENNEL

Steps:

• 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.