Poussins With Zucchinis (Courgettes) and Apricot Stuffing Recipe
- 4 small poussins
- About 1½ oz 3 tbsp (40 g) butter
- 1-2 tsp (5-10 ml) ground coriander
- 1 large red pepper
- 1 red chilli
- 1-2 tbsp (15-30 ml) olive oil
- ½ cup – 4 fl oz (120 ml) chicken stock
- 2 tbsp (30 ml) cornflour
- Salt and ground black pepper
- Fresh flat leaf parsley, to garnish
- #For the Stuffing#
- 18 fl oz (2¼ cups/525 ml) chicken or vegetable stock
- 10 oz (1⅔ cups/275 g) couscous
- 2 small zucchinis
- 8 ready-to-eat dried apricots
- 1 tbsp (15 ml) chopped fresh flat leaf parsley
- 1 tbsp (15 ml) chopped fresh coriander
- Juice of ½ lemon
- #If possible, buy very small or baby poussins for this recipe. If these are not available, buy slightly larger poussins and serve half a poussin per person.# First make the stuffing. Bring the stock to the 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, top and tail the zucchinis and then grate them coarsely. Roughly chop the apricots and add to the zucchinis. Preheat the oven to 400°F/200°C/Gas 6.
- When the couscous has swollen, fluff up with a fork and then spoon 90 ml/6 tbsp into a separate bowl and add the zucchinis 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 string or cocktail sticks. Place the birds in a medium to large roasting tin, 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 chilli, discarding the seeds and core from both. Place in the roasting tin, around the poussins, and spoon over the olive oil.
- Roast for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4. Pour the chicken stock around the poussins and baste each bird with the stock and red pepper/chilli mixture. Return the tin to the oven and cook for a further 30-35 minutes, basting occasionally with the stock, until the poussins are cooked through and the meat juices run clear.
- Heat gently, stirring all the time, until the sauce is slightly thickened. Check the seasoning and transfer to a jug, or pour directly over the poussins: Garnish the birds with fresh flat leaf parsley arid serve at once with the reserved couscous.