Poussins Stuffed with Pine Nuts and Rice

Poussins stuffed with pine nuts, Middle-Eastern spices and rice bring roast chicken to a higher level.

A poussin is nothing more than a baby chicken, under a month old and hardly bigger than a man’s fist. Each one makes a serving. They’re very good grilled or stuffed and roasted quickly. We love to serve them well doused in olive oil, seasoned with Middle Eastern spices, and surrounded with sweet potato chunks. Have lots of red wine to drink with this meal.

Poussins Stuffed With Rice and Pine Nuts

2 individual chickens, each 1 serving

Ingredients:

2 poussins (baby chickens) – or use 1 medium sized roasting chicken

olive oil

salt and pepper

1/2 teaspoon crushed allspice berries

1/4 teaspoon cinnamon

a shake or two of paprika, for color

Juice of 1 small orange

1 cup of cooked rice

1 small onion, finely chopped

1/4 cup fresh seasonal herbs, chopped. This may be cilantro, basil, scallions, parsley, or any combination.

1 large handful of pine nuts

1 large sweet potato, cut up into chunks

Method:

1. Leave a spoonful of herbs aside. In a bowl, mix the rice, onion, the rest of the herbs, pine nuts, 1/2 tsp. salt and pepper to taste.

2. Pour 2 tablespoons olive oil into the rice mixture and mix again. Put aside.

3. Rub the chickens with olive oil, allspice, cinnamon, orange juice, paprika, salt, and pepper.

4. Stuff the poussins, forcing the stuffing in as much as possible. Lift the skin off the breast and slide the spoonful of herbs you set aside between it and the flesh.

5. Surround the birds with the sweet potato chunks. Drizzle a little olive oil over everything.

6. Roast at 350° F – 180° C for 45 minutes, basting twice. Check for done-ness and roast a further 15 minutes if necessary.

Enjoy!

More mouthwatering Middle-Eastern recipes at Green Prophet:

• ABCs of Middle-Eastern Spices, Part II
• Ma’moul Cookies
• Two Winter Salads