Poulet Stuffed with Herb-Infused Freekeh

Ingredients:

2 cups (10 1/2 oz / 300 g) freekeh.
1 cup (3 1/2 oz / 100 g) chopped flat-leaf parsley
1 cup (1 3/4 oz / 50 g) chopped fresh chives
1 bunch of fresh mint
3 cup (6 oz / 170 g) chopped fresh cilantro
4 scallions, chopped
2 garlic cloves, minced
1 tsp salt
1 tsp cracked black pepper
1 tsp red-pepper flakes
Grated zest and juice of lemon
3 tbsps olive oil, plus extra to drizzle
6 poussin or Cornish game hens
Yogurt dip to serve

Preparation:

Preheat the oven to 400F (200 C). In a bowl, combine all the ingredients, except your poultry and yogurt dip, and taste for flavor. Place the mixture into the cavities of your poultry of choice and place in a deep baking dish.

Season your poultry with extra salt and pepper, and drizzle of olive oil on top. Add water to the bottom of the dish so the lower half of the chicken is submerged. Cover dish with aluminum foil and roast for about one hour or until cooked through. The liquid will combine flavors from the poultry, herbs and freekeh, creating a delicious sauce.

Once cooked, ladle sauce over each hen, or whole chicken, and serve with a little yogurt dip alongside.

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