Marinated and grilled pigeon with crushed tomato and pomegranate

Marinated and grilled pigeon with crushed tomato and pomegranate

By
From
Saha
Serves
4
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
4 x size 4 squab

Marinade

Quantity Ingredient
1 red bullet chilli, roughly chopped
4 sprigs thyme, roughly broken
1/2 lemon, zested
1 garlic clove, roughly chopped
3 tablespoons olive oil

Tomato and pomegranate crush

Quantity Ingredient
4 tomatoes, peeled and seeded
1 tablespoon pomegranate molasses
2 tablespoons extra-virgin olive oil
1 shallot, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 lemon, juiced
salt and pepper
pomegranate, squeezed
2 tablespoons flat-leaf parsley, roughly chopped

Method

  1. Prepare the marinade by combining all the ingredients.
  2. Trim the squab of their necks, claws and wing tips. Split them in half down the backbone, and neatly slice out the breastplate (sternum) in the middle. Be careful not to cut through the flesh and skin of the bird. Clean the squab and pat them dry. Place them in the marinade, cover and leave for 6 hours or overnight.
  3. To make the tomato and pomegranate crush, put 3 of the tomatoes and all the other ingredients, except for the parsley, into a food processor and pulse to a fine coulis-like consistency. Tip into a small saucepan and slowly bring to the boil. Remove the pan from the heat. Finely dice the fourth tomato and stir into the sauce with the chopped parsley.
  4. When ready to cook the squab, heat a large heavy-based frying pan to smoking hot. Fry the birds 2 at a time, skin side down, for 2 minutes until they colour, then lower the heat to medium and cook for another 2 minutes before turning. Cook for 4 minutes or until a lovely deep golden brown all over. Remove the birds from the pan and cut each into quarters. Stack onto a large serving platter and serve with the sauce on the side and accompanied by a watercress salad.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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