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Roast poussin with bulgur wheat and preserved lemon stuffing

by
Helen Graves
Roast poussin with bulgur wheat and preserved lemon stuffing

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Ingredients

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  • Roast poussin with bulgur wheat and preserved lemon stuffing

  • 2 poussin, free-range
  • 120g of bulgur wheat, course
  • 2 preserved lemons, flesh removed and finely chopped
  • 400ml of chicken stock
  • 4 garlic cloves, finely chopped or crushed
  • 6 dried apricots, finely chopped
  • 2 tbsp of coriander, chopped
  • 2 tbsp of mint, chopped
  • 2 tbsp of parsley, chopped
  • 2 tbsp of dill, chopped
  • 1 1/2 tbsp of chilli flakes, Turkish
  • olive oil
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Method

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1
Preheat the oven to 180°C/gas mark 4
2
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
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Helen Graves

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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