Name: Crispy Squabs with Coriander Spiced Salt
Yield: Serves 2
Ingredients: ⅓ cup plus 1 tablespoon extra virgin olive oil; 3 garlic cloves, crushed; 1 small onion, quartered; Dash of fruit or wine vinegar; 1 dried hot red chile pepper; ¼ teaspoon mastic (see Mail Order Sources); ½ teaspoon crushed black peppercorns; 1 cinnamon stick, 2 inches long; 2 pinches of saffron threads; Coriander Spiced Salt; 5 cardamom pods, bruised; 2 squabs (about 1 pound each); Juice of 1 orange; 2 tablespoons honey

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

For me, this recipe is magical. Squabs, or baby pigeons, poached in a spiced broth, come out velvety in texture, juicy, and flavorful. They are then dried and fried until the skin turns golden and crisp, contrasting with the pink, juicy, interior flesh. Squab flesh should always be served red. If you prefer it medium, simmer a little longer, but please be careful not to overcook.

This dish was inspired by one in Australian chef Greg Malouf's book Moorish, and the chef's touch