• Poussins with porcini and couscous stuffing

    Serves: 4
    Cooking Time: 1 hour

    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.

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