Pigeons Sucrés aux Dattes

Name: Pigeons Sucrés aux Dattes
Cuisine: Moroccan
Ingredients: 2–3 tablespoons clear honey; 1 teaspoon cinnamon; 6 pigeons, cleaned and washed; ¾ litre (15 fl oz) water; A good pinch of saffron; Salt; ¾ teaspoon ginger; 3 onions, finely chopped; 120 g (4 oz) butter; 1–2 cloves garlic, crushed; 750 g (1½ lb) fresh dates, pitted

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This comes from Fettouma Benkirane’s La Nouvelle Cuisine Marocaine. Lamb is often cooked with dates in the same manner, but it suits these birds best.

In a large pot put:

Ingredients

6 pigeons, cleaned and washed
3 onions, finely chopped
1–2 cloves garlic, crushed</

Africa
Morocco
Main course
Gluten-free
Mediterranean

Method

Simmer 30 minutes, then add:

Cook 10–15 minutes longer, or until done.

Arrange the pigeons in a ring on a serving dish with the dates in the centre and pour the sauce over. Sprinkle with 60 g (2 oz