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Poussins With Zucchinis (Courgettes) and Apricot Stuffing Recipe

Poussins With Zucchinis (Courgettes) and Apricot Stuffing Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Chicken, Poultry
Cuisine Mediterranean
Servings 4
Calories 908 kcal


  • 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.
    Poussins With Zucchinis and Apricot Stuffing Recipe-calories-Easy-Mediterranean
    Poussins With Zucchinis and Apricot Stuffing Recipe-calories-Easy-Mediterranean
Keyword Chicken recipes, Stuffed