Bulgur-Stuffed Poussin with Preserved Lemon–Honey Glaze
“Stuffing poultry with a mixture of grains, dried fruit, and nuts is very common in Middle Eastern cuisine. At the same time, I’m a sucker for a sticky-sweet barbecue sauce on poultry. That’s my jam! The combination of honey and tart-salty preserved lemon works really well with the meaty poussin. It’s like Levantine tradition meets American tradition.”
December 2018