INGREDIENTS

INSTRUCTIONS

Remove the heads and feet from the pigeon. To butterfly, insert a
sharp knife at the neck cavity of each bird and carefully cut down  one
side of the backbone. Cut along the other side of the backbone to
separate it from the body. Remove the breastbone, central cartilage
and ribs.  For the marinade, soak the saffron in the wine for about 15
minutes.  Combine with the remaining marinade ingredients: lemon juice,
saffron,  ginger, garlic, black pepper and chilli powder - in a shallow
non-aluminium container. Turn the pigeons in the marinade, cover and
refrigerate overnight.  To prepare the sauce, soak the saffron in the
wine for about 15  minutes. Heat the butter in a medium saute pan over
a medium heat.  Add the onion and black pepper and cook until tender
and translucent,  about 10 minutes. Add the ginger and garlic and cook
for 2-3 minutes  longer. Stir in the saffron infusion, coriander, salt
and pepper. Add  the chicken stock, heat to simmering and simmer for 5
minutes. Stir  in the lemon juice to taste and adjust the seasoning.
Heat enough oil to cover the pigeon in a deep fryer to 350F. Mix the
flour, ginger, salt and pepper to taste. Lightly beat the eggs with
the water in a shallow bowl. Remove the pigeon from the marinade and
put in the watered down egg mixture. Roll the bird in the seasoned
flour. Place the bird in the hot oil and cook for 5-6 minutes. Take
the bird out of the oil and pat off the extra oil with a kitchen
towel.  Transfer the bird to a serving dish, pouring the sauce around
the  bird. Garnish with parsley.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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