Roast poussin with bulgur wheat and preserved lemon stuffing

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Roast poussin with bulgur wheat and preserved lemon stuffing

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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