Tajine de Pigeon

Tajine de Pigeon is a fragrant Moroccan dish featuring tender pigeon cooked slowly with an array of spices and vegetables, creating a rich and savory experience. Served with a side of gluten-free flatbread, it embodies the essence of traditional Moroccan cuisine.

Ingredients

• Pigeon - 2 whole (about 400g each)
• Olive oil - 3 tablespoons
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 large, sliced
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground ginger - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chicken stock - 500 ml
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Heat the olive oil in a tajine or heavy-bottomed pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Season the pigeons with salt, black pepper, cumin, cinnamon, ginger, and paprika. Add them to the pot, browning them on all sides.
4. Once browned, remove the pigeons and set aside. Add the sliced carrot, zucchini, and bell pepper to the pot, stirring for about 5 minutes.
5. Return the pigeons to the pot and pour in the chicken stock. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 60 minutes.
6. Check occasionally, adding more stock if necessary. The pigeons should be tender and the sauce thickened.
7. Before serving, stir in the chopped parsley and lemon juice for freshness.
8. Serve hot with gluten-free flatbread on the side.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from the variety of vegetables.

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