Some people think they hate cilantro, yet they devour Mexican and North African sauces that are laced with this pungent green herb. This is a classic chicken recipe from North Africa, and those folks who claim they don’t like cilantro will enjoy it and wonder what makes it so good.
Stir together all the marinade ingredients into a paste. Reserve half of it. Rub the remaining paste over the outsides and in the cavities of the poussins or Cornish hens.
Meanwhile, heat the olive oil in a medium sauté pan or skillet over medium heat. Add the onions and cook until tender and translucent, about 10 minutes. Add the reserved spice paste and cook 2 to 3 minutes. Add
Rewarm the sauce, if necessary. Distribute the cut birds on each of 4 serving plates. Spoon the hot sauce over the birds and serve with couscous.
© 1992 Joyce Goldstein. All rights reserved.