poussins stuffed with olives, capers and prunes

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Poussins stuffed with olives, capers and prunes

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…

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

Techniques

Ingredients