This recipe is from the team at NZ House & Garden magazine.

This is a delicious, Mediterranean-inspired dish that makes a great option for the festive Christmas table. It is also a real time-saver that will allow you to spend more time with your loved ones and less time in the kitchen.

GREEK STUFFED POUSSIN WITH RISONI, ROAST CAPSICUMS & CAPERS

Prep: 10 minutes | Cook: 40 minutes | Serves 6

Ingredients

150g tomatoes, diced

100g sourdough bread, cubed

100g feta cheese, crumbled

3 garlic cloves, minced

5 tsp dried oregano

7 tbsp extra virgin olive oil

1 tsp fine sea salt

½ tsp freshly ground black pepper

6 poussin

2 tsp smoked paprika

300g risoni

1 x 400g jar roasted red peppers

650ml chicken stock

1 tbsp fresh parsley, chopped

1 tbsp capers

Method

Preheat the oven to 190C.

Mix the tomatoes, bread, feta, garlic, 3 tsp dried oregano, 5 tbsp olive oil, salt and pepper in a bowl. Divide the mixture into 6 and use it to stuff the poussin.

Rub the poussin with some olive oil, 2 tsp dried oregano and smoked paprika. Season with salt and pepper and put into a roasting tray.

Roast the poussin for 20 minutes, then sprinkle the risoni around the poussin and stir in the roast peppers and chicken stock. Return to the oven for 20 minutes.

Once the poussin and risoni are cooked, stir the parsley and capers into the risoni and serve.