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Epicurious

Pigeons or Squabs with Dates

The combination of chicken or meat with dates is very ancient in the Arab world. This recipe is inspired by a Moroccan one. I made it with baby partridge, which was delicious. You could also use small guinea hens or poussins. Use soft dried dates.

Recipe information

  • Yield

    serves 4

Ingredients

2 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice
2 cloves garlic, crushed
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
2 tablespoons honey
4 young Mediterranean pigeons, squabs, or small poussins
10 ounces dates, pitted (Tunisian or Californian dates)
1 teaspoon ground cinnamon
1/4 cup toasted sesame seeds (optional)

Preparation

  1. Step 1

    Mix the ginger and garlic with the olive oil and half the lemon juice. Add salt and pepper and 1 tablespoon honey and beat well. Turn the birds in this marinade, and leave them in for 1/2 hour. Arrange on a baking dish, breast side down, and roast in a preheated 425°F oven for about 15 minutes. Turn them over and roast for another 10 minutes, or until they are done to your taste.

    Step 2

    Put the dates in a pan and only just cover with water. Add cinnamon and the remaining honey and lemon and cook for 10 minutes, until the dates are soft and have absorbed the flavors. Serve the dates in the center and the pigeons around, and sprinkle all over with sesame seeds, if you like.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMoroccanNorth AfricanAfricanPoultryDateDried FruitFruitGingerHerbs & SpicesMainDinnerGluten FreeDairy FreeNut FreeEasyQuickRoastRamadanCookbooks
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