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    Monday, August 03, 2015

    Pigeons stuffed with couscous recipe


    For the pigeons:
    4 pigeons
    Salt and pepper
    1 cup couscous (cooked)
    1 cup raisins, soaked in hot water

    For the tajin:
    2 Tablespoons Ghee
    2 Tablespoons olive oil
    4 Cups onions, sliced
    2 Zucchini, diced
    2 Peeled carrots, diced
    1 Medium pumpkin, diced
    2 Peeled potatoes, diced
    Salt and pepper
    1 Cup peeled almonds
    1/2 teaspoon ginger, finely chopped
    1 teaspoon Ras Al Hanout spices
    1/4 teaspoon ground cardamom
    1/2 teaspoon ground turmeric
    2 Cups chicken stock or hot water
    1/8 teaspoon saffron dissolved in 1/4 cup of warm water
    Chopped cilantro for garnish


    For the pigeons:
    - Wash pigeons in salted floured water, rinse and pat dry.
    - Drain soaked raisins, mix with couscous in a bowl, season with salt and pepper.
    - Stuff pigeons with couscous mixture and tie the legs too secure stuffing inside, twist wings behind the back.

    For the tajin:
    - Preheat oven to 180 degrees Celsius.
    - Heat ghee and oil in a saucepan over medium heat.
    - Add onions and stir till translucent, stir in remaining vegetables and almonds, season with salt, pepper and spices.
    - Place mixture in an oven dish, arrange pigeons over mixture.
    - Pour hot stock with dissolved saffron over pigeons.
    - Cook for about 30-40 minutes or until done.
    - Serve stuffed pigeons warm, garnish with chopped cilantro.

    *Ras Al Hanout
    It is a blend of ground Moroccan spices, can be prepared by mixing a Tablespoon from each of the following: Cinnamon,cloves,ginger,black pepper,cardamom,1/4 teaspoon nutmeg,1/2 teaspoon chili powder,1/2 teaspoon turmeric,dried rose buds.

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    Item Reviewed: Pigeons stuffed with couscous recipe Rating: 5 Reviewed By: Mrs. Chef
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