Poussin in a Crust

Yufkali Piliç

Preparation info
  • Makes


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About


  • 400 g/14 oz poussin
  • 25 g/1 oz


Put the poussin in a heavy covered pan and cook for about 10-15 minutes on low heat until the released juices are absorbed. When it begins to sizzle, remove from the pan. To the same pan add the butter and cook the onions for 3-4 minutes until golden. Add the peppers and stir for 1 minute. Add the tomatoes and stir for 4-5 minutes.

Place the poussin in the pan once again, add the salt a