Poussins With Zucchini And Apricot Stuffing
Poussins with zucchini and apricot stuffing is a Mediterranean gem, with zesty and sweet flavor. If possible it’s best to buy small or baby poussins for this recipe. This tasty dish can feed a party of 4 people.
- 4 small poussins
- 3 tablespoons of butter
- 1-2 teaspoons of ground coriander
- 1 large red bell pepper
- 1 red chile
- 1-2 tablespoons of olive oil
- 1/2 cup of chicken stock
- 2 tablespoons of cornstarch
- salt and ground black pepper
- fresh flat-leaf parsley for garnish
How To Prepare:
- First, make the stuffing. Bring the stock to a boil and pour it over the couscous in a large bowl. Stir once, then set aside for 10 minutes so that the couscous absorbs the liquid.
- Meanwhile, trim the zucchini and then grate them coarsely. Roughly chop th apricots and add to the zucchini. Preheat the oven to 400 degrees fahrenheit.
- When the couscous has swollen, fluff up with a fork and then spoon 6 tablespoons into a seperate bowl and add the zucchini and chopped apricots. Add the herbs, seasoning and lemon juice, and stir to make a fairly loose stuffing. Set aside the remaining couscous for serving.
- Spoon the stuffing loosely into the body cavities of the poussins and secure with a strong or toothpicks. Place the birds in a medium to large roasting pan, so that they fit comfortably but not too closely. Rub the butter into the skins and sprinkle with ground coriander and a little salt and pepper.
- Cut the red pepper into medium-size strips and finely slice the chile, discarding the seeds and core from both. Place in the roasting pan, around the poussins, and spoon on the olive oil.
- Roast for 20 minutes, then reduce the over temperature to 350 degrees fahrenheit. Pour the chicken stock around the poussins and baste each bird with the stock and red pepper/chile mixture. Return the pan to the oven and cook for another 30 to 35 minutes, basting occasionally with the stock, until the poussins are cooked through and the meat juices run clear.
- When the poussins are cooked, transfer them to a warmed serving plate. Mix the cornstarch with 3 tablespoons of cold water, and stir into the stock and peppers in the roasting pan.
- Heat gently, stirring constantly, until the sauce is slightly thickened. Check the seasoning and transfer to a pitcher, or pour directly over the poussins. Garnish the birds with fresh flat-leaf parsley and serve immediately with the reserved couscous.