Moroccan Fried Squab with Saffron and Ginger

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1998

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The original recipe for this dish did not call for a marinade, but we find that it adds a depth of flavor to the flesh of the squab that the sauce can only add to the surface. Marinate the squab overnight, if possible. The sauce can be made ahead of time and reheated. The Moroccans partially braise the squab in the sauce, then remove the birds and deep-fry them. As this is a little messy and there is a danger of overcooking the squab, we deep-fry the squab separately and then top with the s