Roasted Poussin (Cornish Hen) with Preserved Lemons, Olives and North African Spices
Prep time
Cook time
Total time
An exotic poultry dish made with the flavours of North African cuisine. Easy to prepare yet packed full of delicious taste.
Recipe type: Dinner, Chicken
Cuisine: Fusion, North African, International, Chicken
Serves: 2
  • 2 coquelets or poussin, each weighing 450 gm or just under 16 oz.
  • 1 small preserved lemon, cut into 4 pieces and rinsed
  • 1 small preserved lemon, cut into 4 pieces, rinsed and pith removed, and cut into thin slivers
  • 13 pitted green olives, cut into ¼ths
  • 1 small onion, cut in half
  • 2 garlic cloves, minced
  • 1 handful chopped cilantro
  • 1 tbsp couscous spice mix (link to amazon)
  • sea salt to taste
  • 1 tbsp extra virgin olive oil
  • 100 ml or 3.5 oz water
  1. Remove any string attached to the poussin, lightly rub with a little sea salt, then place them on a baking dish. Cut one preserved lemon into four pieces, rinse and stuff one quarter into each chicken, the rest place into baking dish. Cut one half of the onion into small pieces and set it aside -- the remaining half should be cut into two pieces and each piece stuffed into one poussin. Separate the handful of cilantro into two parts, one half gets set aside and the remaining divided and stuffed into each chicken.
  2. In a small bowl combine the lemon slivers, green olives, chopped onion, minced garlic, the remaining chopped cilantro, couscous spice mix, oil and water. Pour the mixture over the poussin, making sure that it is entirely coated. Allow to sit for 30 minutes before roasting.
  3. After 30 minutes, heat the oven to 200C or 390F. If you put the poussin in the refrigerator place on counter while the oven heats up. Roast for 45 minutes to 1 hour. Check on it a few times and bast with the pan juices. Do not allow the pan to dry out completely, leave some of the juices to serve over the poussin. Allow to cool for a few minutes before serving.
- If poussin is not available the recipe may be also be attempted on regular chicken. You may need to double the ingredients in that case.

- If you can't find preserved lemons, fresh may be used -- but do not remove the pith.

- If you don't like cilantro/coriander then it can be replaced with flat leaf parsley.
Recipe by Spicie Foodie ™ at