Helen Graves serves up a delightful stuffed roast poussin recipe, with bulgur wheat, preserved lemon and apricot stuffing for a wonderfully summery roast dinner. Serve with salad or seasonal greens.
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To begin, cook the bulgur wheat in the chicken stock for around 5 minutes at a simmer or until softened. Drain and set aside
3
Mix the bulgur wheat with the preserved lemon, garlic, apricots, herbs, chilli flakes and some salt and pepper
4
Use your finger to make a pocket between the skin and the flesh of the poussin breasts. Divide the mixture between them, stuffing any leftover stuffing into the cavity
5
Rub the poussin all over with olive oil and season with salt and pepper. Roast for 40 minutes or until the juices run clear and the birds are cooked through
6
Rest the birds, breast-side down in a warm place for 10 minutes. Serve warm with seasonal vegetables or salad
Helen Graves is a freelance food and travel writer, recipe developer and editor. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. She is based in South East London and loves carbs, cats, crabs and kebabs.
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Roast poussin with bulgur wheat and preserved lemon stuffing
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Roast poussin with bulgur wheat and preserved lemon stuffing
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Roast poussin with bulgur wheat and preserved lemon stuffing