← Back to Search Results
baking Egyptian, New American, Spanish
Baked Poussin with Lemon and Paprika Recipe-1307

Photo by:
Comments: 0


A meltingly succulent dish that gets its subtle flavors from a blend of Egyptian and Spanish influences.

Yield: 4 servings
Prep time: 15 Mins<Br>
Cooking time: 45 Mins


  • 4 lemons
  • 4 large ripe tomatoes, peeled, seeded, and chopped
  • 1 large onion, finely chopped
  • 1 tbsp sweet paprika
  • 2 tsp honey
  • 4 bay leaves
  • Salt
  • Cayenne pepper
  • 4 poussins
  • 8 garlic cloves
  • 1 tsp balsamic vinegar
  • Lemon wedges and bay leaves, to garnish


1. Preheat the oven to 400°F (200°C). Cut 2 lemons in half lengthwise, and then into thick slices. Combine the tomatoes, onion, lemon slices, paprika, honey, and bay leaves in a large ovenproof casserole with a lid. Season with the salt and cayenne.

2. Cut the 2 remaining lemons into quarters. Insert 2 lemon quarters and 2 garlic cloves into the cavity of each poussin. Arrange the poussins on the tomato mixture and season with salt.

3. Cover the casserole. Bake for 30 minutes. Uncover and reduce the oven temperature to 350°F (180°C) for 15 minutes more, or until the juices run clear when pierced in the thigh with the tip of a knife. Transfer the poussins to a platter and keep warm.

4. Skim the fat from the tomato mixture and discard the lemon slices and bay leaves. Purèe the tomato mixture and balsamic vinegar in a food processor. Taste and adjust the seasoning. Serve the poussins hot, with the sauce.


Nutritional Benefits: Low fat

Freezing Information: Freeze for up to 2 months

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

815kcal (41%)
79mg (8%)
35mg (58%)
263mcg RAE (9%)
259mg (86%)
545mg (23%)
15g (75%)
53g (81%)
4mg (23%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
the-provence-cookbook The Provence Cookbook
by Patricia Wells

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?