Ingredients
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
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
Method
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.
- 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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