Poussin (young chicken) are a bit of a luxury. You will find them at a good butchery. One per person may look a huge amount, but is actually very do-able.
For a smaller appetite, cut in half when they are cooked through, so you don't miss out on the stuffing. The bones will make wonderful stock for a heart-warming soup so save them for the stock pot.
Ingredients
| 4 | Poussin (Main) |
| 1 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, crushed |
| 1 cup | Pumpkin, cubed |
| ½ cup | Chicken stock |
| 1 cup | Quinoa, cooked |
| ½ cup | Pistachio nuts |
| 1 cup | Rocket, chopped |
| 1 | Lemon, freshly zested juiced |
| 2 Tbsp | Oil |
| 1 cup | White wine |
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Directions
- Preheat oven to 180C.
- Wash poussin inside and out and dry with paper towel.
- Heat oil in a frying pan to medium heat. Add onion and garlic and cook for 3 or 4 minutes until softened. Add pumpkin and chicken stock. Continue to cook until the pumpkin is just cooked through, the stock absorbed. Season with salt and pepper.
- Add quinoa, nuts, rocket and lemon zest and juice to the pumpkin and combine well.
- Fill cavities of the poussin with stuffing and tie the legs together with string. Rub the bird with olive oil and then place in a roasting dish. Pour in the wine, then pop into the oven for 45-50 minutes until tender and juicy.
- When cooked, rest for 10 minutes before serving. The juices from the pan will make delicious gravy. Serve with bean puree.
Bean puree
In a kitchen processor place a 420g tin of butter beans, 1 garlic clove, juice of ½ lemon, 2 Tbsp oil, 1 tsp fresh rosemary, salt and pepper. Blitz until creamy and delicious. Add a little water if needed.
