Poussins stuffed wit olives, capers and prunes

Poussins stuffed with olives, capers and prunes

Name: Poussins stuffed with olives, capers and prunes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 2
Ingredients: 2 poussins (see Know-how); 1 tsp olive oil; ½ tsp dried oregano; 2 leeks, sliced into 2cm rounds; 200ml sherry (amontillado or oloroso); 40g caperberries, drained; For the stuffing; 70g brown bread, roughly chopped; 1 tsp dried oregano; 4 confit garlic cloves (see Know-how), mashed to a paste, plus 1 tsp oil; 100g pitted soft prunes, roughly chopped; 2 tsp capers, plus 1 tbsp of their brine; 40g pitted green olives, roughly chopped; Finely grated zest 1 lemon

Portion size: Serves 2
Prep time 10 min. Cook time 45 min, plus 10 min resting
Difficulty: easy

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Pollyanna Coupland

Food producer, delicious.

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Take the bold flavours of chicken marbella and turn them into this easy-but-impressive stuffed poussins dinner for two. Here’s why it’s a must make…

The birds: Poussins (young chickens, less than 28 days old) are affordable and readily available from the supermarket. They’re as tasty as a larger (chicken but cook in less than an hour.

The stuffing: Sticky sweet prunes and salty, briny capers and olives make the most delicious stuffing mixture.

The cooking method: Roasting the poussins on a bed of leeks and sherry helps prevent the bird from drying out, resulting in succulent meat.

The results: With a decent amount of meat on them, the poussins a generous single serve and look spectacular. The deliciously sweet braised leeks are the
perfect accompaniment. Serve with good bread or mash for mopping up juices.

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Ingredients

2 poussins (see Know-how)
1 tsp olive oil
½ tsp dried oregano
2 leeks, sliced into 2cm rounds
200ml sherry (amontillado or oloroso)
40g caperberries, drained

For the stuffing

70g brown bread, roughly chopped
1 tsp dried oregano
4 confit garlic cloves (see Know-how), mashed to a paste, plus 1 tsp oil
100g pitted soft prunes, roughly chopped
2 tsp capers, plus 1 tbsp of their brine
40g pitted green olives, roughly chopped
Finely grated zest 1 lemon

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Method

Heat the oven to 180ºC/160ºC fan/gas 4. Put all the stuffing ingredients in a bowl and scrunch them together with your hands before forming into 2 even sausages. Stuff them into the poussins, then rub the birds with the olive oil and sprinkle with the dried oregano, salt and pepper.
Put the sliced leeks in a large oven dish and sit the stuffed poussins on top. Pour in the sherry and dot the caperberries round. Roast the birds for 45 minutes, then rest for 10 minutes before serving with the braised leeks and stuffing.

Nutrition

847kcals Calories
39g (10g saturated) Fat
54g Protein
43g (29g sugars) Carbs
8,6g Fibre
2.9g Salt

Cook smarter

Poussins are young chickens, prized for their succulent texture, great flavour and quick cooking time. They are available in larger supermarkets and butchers.

You can buy jars of confit garlic in Sainsbury’s or good delicatessens, or use 2 3 tsp Belazu roasted garlic paste.