Stuffed poussin breasts with aubergine caviar and tomato and basil sauce

Name: Stuffed poussin breasts with aubergine caviar and tomato and basil sauce
Yield: Serves 4
Ingredients: 2 aubergines (eggplants); 2 aubergines (eggplants); 150 ml (5 fl oz/⅔ cup) olive oil; 2 garlic cloves, thinly sliced; 2 tsp smoked paprika (pimentón); 2 sprigs of thyme, leaves only; 2 tbsp chopped pitted black olives; 2 tsp smoked paprika (pimentón); 2 double poussins, approx 450-600 g (1-1 lb 5 oz) each, breast portions only (reserve the rest of the birds for another use); 2 double poussins, approx 450-600 g (1-1 lb 5 oz) each, breast portions only (reserve the rest of the birds for another use); 1 tsp caster (superfine) sugar; 400 g (14 oz/2⅔ cups) cherry tomatoes on the vine; 2 roasted red peppers (bell peppers) in oil, drained and finely chopped; 2 roasted red peppers (bell peppers) in oil, drained and finely chopped; 1 tbsp chopped flat-leaf parsley; 2 roasted red peppers (bell peppers) in oil, drained and finely chopped; Sea salt and freshly ground black pepper; 2 courgettes (zucchini), cut into 1cm (½in) thick rounds; 10 basil leaves, plus a few to garnish; Sea salt and freshly ground black pepper; 2 courgettes (zucchini), cut into 1cm (½in) thick rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Aubergine (eggplant) caviar is a delight. Here I use it to stuff poussin breasts, but it is wonderful with fish, lamb, beef, or just about anything. You can prepare it well in advance and keep it in the fridge until needed. Vine-ripened tomatoes are mouth-wateringly sweet. Here I use them to make a great tomato and basil sauce to complement my poussin breasts.

Ingredients

Main course
Gluten-free

Ingredients

Method