INGREDIENTS

INSTRUCTIONS

MARINADE
SAUCE
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.

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”