Stuffed poussins Stuffed poussins Israeli Kitchen Photo: Miriam Kresh

Poussins stuffed with rice and pine nuts

Poussins, or very young chickens, come out of the oven perfectly roasted and tender. Try them with sweet potatoes, like this.

  • Yield: 2 individual chickens, each 1 serving
  • Level: Easy
  • Prep time: 15 minutes
  • Cook time: 45 minutes

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.

The Little One is spending the weekend with her married sister so my husband and I are going to be a twosome, all by our lonesome. For our romantic dinner I decided to stuff and roast a couple of little birds surrounded with sweet potato chunks, and drink a lot of red wine. So this is what I cooked.


  • 2 poussins
  • 1 cup cooked rice (I used red rice)
  • 1 small onion, finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1 large handful of pine nuts
  • 1 large sweet potato, cut up into chunks
  • Olive oil
  • Salt and pepper
  • Juice of 1 small orange


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

Douse the rice mixture with 2 tablespoons of olive oil and mix again. Put aside.

Rub the chickens with the orange juice, a shake of paprika for color, salt, pepper and the spoonful basil you set aside.

Stuff the poussins, forcing the stuffing in as much as possible.

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

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

That’s it! Easy and so good.

Related Topics: Meat and Poultry, Mediterranean

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