Poussins stuffed with olives, capers and prunes
- Published: 28 Mar 25
- Updated: 26 May 25
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.
Discover more delicious dinner ideas for two.
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Serves 2 -
Prep time 10 min. Cook time 45 min, plus 10 min resting
Nutrition
- Calories
- 847kcals
- Fat
- 39g (10g saturated)
- Protein
- 54g
- Carbohydrates
- 43g (29g sugars)
- Fibre
- 8,6g
- Salt
- 2.9g
delicious. tips
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.