Poussin with green olives and preserved lemons

Preparation info
  • Serves

    2-4

    • Difficulty

      Easy

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

Ingredients

Method