Name: Moroccan Fried Squab with Saffron and Ginger
Yield: Serves 4
Cuisine: Morocco
Ingredients: 1¼ teaspoons freshly ground pepper; 1 cup Chicken Stock; 1 tablespoon fresh lemon juice; Peanut oil for deep-frying; 1½ cups (all-purpose) flour; 1 teaspoon ground ginger; Salt and freshly ground pepper; 2 large eggs; 1 cup mild olive oil; 2 tablespoons dry white wine, warmed; 2 teaspoons freshly ground pepper; 4 teaspoons ground ginger; 3 tablespoons unsalted butter; 6 tablespoons fresh lemon juice; 1 cup diced onion; 3 tablespoons chopped cilantro; 2 tablespoons cold water; 1 tablespoon minced garlic; 4 squabs, about 1 pound each; Scant ½ teaspoon saffron threads; ½ teaspoon salt; ½ teaspoon saffron threads; 3 tablespoons grated fresh ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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