- 2 poussin or small guinea fowl, weighing about 450g/1 lb each
- 80g/3oz butter
- salt and freshly ground black pepper
- 200g/7oz pearl barley
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 100g/3oz dried, plump sour cherries
- 100g/3oz toasted walnuts, chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp pomegranate molasses
- ½ lemon, juice and finely grated zest only
- 150ml/5fl oz dry white wine
- 100ml/4fl oz pomegranate juice
- Cook the pearl barley in a pan of boiling water for about 20 minutes, until soft. Drain and put to one side.
- Preheat the oven to 180C/350F/Gas 4.
- Rinse the poussin or guinea fowls under cold running water and pat dry thoroughly.
- For the stuffing, heat the olive oil in a heavy frying pan and cook the shallot and sour cherries for a few minutes until the cherries are plump and juicy.
- Add the cooked pearl barley and continue cooking for 2-3 minutes.
- Add the toasted walnuts, parsley, pomegranate molasses and lemon juice and zest. Stir well and leave to cool.
- Once the stuffing has cooled, use it to stuff the cavities of the birds, dividing it evenly between the two. Don't worry if the stuffing overspills.
- Smear the outside of the birds with butter and sprinkle with salt and freshly ground black pepper.
- Place the birds in a large roasting tray and add the wine and pomegranate juice. Roast for 30-35 minutes or until cooked through, basting at regular intervals.
- When the poussin or guinea fowl are cooked, remove from the oven and leave to rest for 10 minutes. Carve and serve with the stuffing.