Pigeons K’dra with Almonds

Name: Pigeons K’dra with Almonds
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 6 pigeons; coarse salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon powdered saffron; 100 g/¼ lb (½ cup) butter; 6 large Spanish onions, peeled and thinly sliced; 4 tablespoons chopped flat-leafed (Italian) parsley; 2 tablespoons chopped fresh green coriander; 100 g/¼ lb (⅔ cup) shelled almonds; sprigs of flat-leafed (Italian) parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

6 pigeons
coarse salt
¼ teaspoon freshly ground black pepper
½ <

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Wash pigeons, carefully removing any pin feathers with tweezers. Wash with salt, and rinse and dry well.
Place pigeons in a flameproof casserole just large enough to hold them in one layer. Add 1 teaspoon salt, black pepper, saffron, half the butter and half the onions. Add 250 ml<