Member recipe

North African Roasted Poussin with garlic potatoes and mustard 'zesty' beans

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Cooking time

Prep: 30 minutes Cook: 1 hour and 20 minutes

Skill level



Serves 4

Whether your looking to feed your 'littles ones' or your friends on a weekend. This rustic dish will get everyone around the table. Its 'easy peasy' to make, easy to clean and it gives you enough time to enjoy a nice glass of wine.

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For the Poultry

  • 1 cornish game hen (or any poultry will do!)
  • 4 tbsp of 'Maghreb Rub' (Oil & Vinegar)
  • 6 tbsp of orange blossom honey (Oil & Vinegar)
  • 10 tbsp of roasted chardonnay garlic grapeseed oil (Oil & Vinegar)
  • A nice pinch of Salt & Pepper

For the Potatoes

  • 4 russet potatoes
  • 4 tbsp of roasted chardonnay garlic grapeseed oil (Oil & Vinegar)
  • half a cup of chicken stock
  • 1 tbsp of 'Pimenton' (paprika) (Oil & Vinegar)
  • salt and freshly ground black pepper
  • A good handful of chopped parsley

Warm Bean Salad

  • 500g/18oz fine green beans
  • 1 tbsp garlic mustard (Oil & Vinegar)
  • 1 tbsp white wine vinegar (Oil & Vinegar)
  • 7 tbsp Moroccan extra virgin olive oil (Oil & Vinegar)
  • salt and freshly ground black pepper


  1. First up, pour your self a nice glass of wine and roll your sleeves up. Pre-heat the oven to 370 'F and take a breath.

  2. Mix the honey, oil and maghreb rub in a bowl. You may need to 'nuke' the honey for a few seconds, to make sure its nice and 'runny'. Place the poussin (or chicken) on a backing tray and pour over half the mixture. Make sure to rub the mixture all over, ensuring it is evenly coated. Once your confident, season with salt and pepper and 'bang it' in the over for 1hour and 10 minutes. (keep sure to keep basing it every 20 minutes!)

  3. Right! now grab you potatoes, wash them off and begin slicing. Try (as best as you can) to cut them into cubes (Brunoise). Next, heat the Garlic oil in a large pan or skillet and 'chuck' in your potatoes. Once they all look 'nice and browned' throw in your stock and simmer for 15 minutes (until the stock is absorbed). Before your tempted to take them out, add the paprika, chopped parsley, salt, pepper and toss them in the pan, ensuring a nice even coating. "Prego!"

  4. For the bean salad, bring a pan of well-salted water to the boil. Add the beans and boil rapidly for 5 minutes until just tender. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper and pour over the beans in a nice serving bowl.

  5. 15 minutes before the poultry is cooked pour over the rest of the mixture and let it do its magic! Voila! Serve the poussin on a nice platter, with all the sides, add some aioli and warm rustic bread! Cheers!

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