Poussin with green olives and preserved lemons

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

Where I used to live, on the Golbourne Road in west London, is a little Moroccan restaurant. Frequenting this place I became a creature of habit - a very liberating feeling, I might add - as I only ever ordered two of the tagines: the lamb, prune, egg and almond (barkok) and this one. The proprietor used to guess which one I would be having. If he guessed wrongly he would smile and say, ‘Next time.’ He always guessed wrongly, or else some other strange psychological game was being acted out