Baharat seven spiced poussin with couscous stuffing (a Maroque recipe)
ready in 1 hour and 15 mins
These great little chickens are moist, with a lovely flavour and work really well with the Lebanese seven spice mix. The delicious stuffing makes enough to serve along side. As the birds are small, aim for one each.
2 small poussins or spring chickens
1/2 tsp baharat spice mix
1 tbsp olive oil
1 dessert spoon honey
salt and pepper, to taste
For the stuffing:
100g of medium couscous
125ml hot water
1/2 tsp baharat spice
1 generous knob of butter
1 tbsp raisins, soaked in warm water for 10 minutes
2 tbsp flaked almonds, toasted and chopped
salt and pepper to taste
1. To make the stuffing, put the couscous into a bowl and add the butter and hot water. Mix well and leave to sit for 5 minutes. Fluff up the couscous with a fork and mix in the baharat. Stir well to get evenly distributed. Add the drained raisins and chopped almonds, mix together well. Season to taste. Heat the oven to 200C.
2. Fill each bird lightly with about 3 tbsp of stuffing, do not over stuff, and secure the opening with a wooden toothpick. Rub the birds with the oil and baharat, season with salt and pepper.
3. Roast the birds, breast side down, for 30 minutes, then turn them breast side up and brush with honey. Cook for a further 30 minutes or until juices run clear. Put the rest of the stuffing in a dish and add to the oven for the last 20 minutes. Rest for 10 minutes. Serve with couscous and a leafy salad.