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Cooking receipe to make saffron butter poussin with pine nut couscous and raisin squash under category General Recipes. You may find some video clips related to this receipe below.
saffron butter poussin with pine nut couscous and raisin squash
4 poussins (baby chickens)
1/2 tsp saffron filaments
120g soft butter plus extra for browning
sea salt and black pepper
150g couscous
approximately 350m1 chicken stock (you can use a stock cube)
3 tbsp pine nuts lightly toasted in a dry frying pan
3 tbsp olive oil
1/2 lemon
2 onions thickly sliced lengthways
1 butternut squash peeled deseeded and cut into chunks
1 tbsp raisins (I used vinedried muscat grapes)
8 fresh bay leaves
Mash the saffron into the butter with a sprinkling of salt.
Season the poussins all over inside and out. Release the skin at one end of the breast and run your fingers between the meat and the skin.
Stuff half of the saffron butter under the skin of the poussins spreading out well.
Put the couscous in a bowl and level.
Heat the stock and pour over the couscous until the grains are almost covered.
Season and leave to swell.
Fluff through with a fork after 5 minutes then stir in the toasted pine nuts.
Stuff the pine nut couscous into the cavity of each bird along with a knob of the saffron butter.
Tie the legs together. Lightly brown all over in a dash of olive oil and a spoonful of butter.
Lay the sliced onion and the bay leaves in four individual pots and sit the poussins on top.
Squeeze over the lemon juice dot with any remaining butter and tuck round the chunks of squash and the raisins.
d 1 tbsp of water to each pot cover and cook in a preheated oven at 200C/400F/Gas Mark 6 for 1 hour.
Serve in the pots or on plates with some young spinach or french beans.
Saffron is the hero here. To get the most out of it lightly toast it for about 20 seconds in a dry frying pan before using. If you dont have enough small pots cook the birds in one large one and serve on plates.
Serves 4
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