Poussins with porcini and couscous stuffing
Ingredients
- salt and freshly ground black pepper, to taste
- 4 poussins (baby chickens), rinsed and dried
- 1 lime
- STUFFING
- 25g dried porcini mushrooms
- 125ml (½ cup) couscous
- 45ml (3 tbsp) olive oil
- 125ml (½ cup) almonds, chopped
- 60ml (¼ cup) sultanas
- 1 small onion, finely chopped
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) olive or avocado oil
Instructions
1
Preheat the oven to 200°C.
2
Season the poussins liberally inside and out. Thinly slice the lime and squeeze some of the juice over the skin of the poussins.
3
To make the stuffing, rehydrate the porcini in boiling water for about 10 minutes (keep the liquid to use as vegetable stock).
4
Prepare the couscous according to packet instructions. Stir in the oil and add the remaining ingredients, including porcini, folding in gently.
5
Push the stuffing gently but firmly into the cavity of each poussin and tie the legs together with kitchen string. 6 Place the poussins, breast-side up, in a roasting tin and drizzle with oil. Roast until golden and cooked, about 35 minutes. Serve with greens.
