Roast poussin with bulgur wheat and preserved lemon stuffing
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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.
First published in 2017
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
First published in 2017
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