Maple & mustard-glazed poussins with spring onion & lemon couscous

Name: Maple & mustard-glazed poussins with spring onion & lemon couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 2 tbsp chopped chives; grated zest and juice of 1 lemon; 2 tbsp light soy sauce; 150 ml/5 fl oz/scant ⅔ cup maple syrup; 4 tbsp wholegrain mustard; 4 thyme sprigs; 6 spring onions (scallions), finely sliced; 12 unpeeled garlic cloves, flattened with a knife; 4 poussins; 250 ml/9 fl oz/1 cup Chicken Stock; 2 tbsp freshly squeezed orange juice; 250 g/9 oz/1⅓ cups couscous

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

The great thing about poussins is that you can cook them on the bone so that they stay lovely and moist and, of course, they are perfect for one person. This maple and mustard glaze makes the poussins sweet and sticky, counterbalanced by the citrus couscous.

Ingredients

150 ml/5 fl oz/scant ⅔ cup maple syrup
4

Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Mix together the maple syrup, mustard, soy sauce and orange juice. Peel 4 of the garlic cloves and put a garlic clove and a thyme sprig inside each of the poussins, then tie the legs together and put them in a roasting tin. Pour over the maple syr