Moroccan Spiced Squab

Cooking Instructions

Combine the turmeric, coriander, ginger, pepper, and cumin in a small bowl. Rub the squabs inside and out with 2 tablespoons of the olive oil, then with the spice mixture. Cover and refrigerate 2 hours.

Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast for 14 to 15 minutes, or until golden brown. Set aside.

Increase the oven temperature to 400 degrees. Season the squabs with salt. Put the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Brown the squabs on all sides, about 8 minutes, and set aside. Add the onion, carrot, celery, and garlic and saute until the vegetables start to brown, about 5 minutes. Add the saffron and stir for 1 minute. Place the squabs on top of the vegetables. Mix together the stock, lemon juice, and honey, add to the skillet, and bring to a boil. Reduce to a simmer, cover tightly, and place in the oven until squabs are cooked through, about 15 minutes. The juices should run pink.

Remove the squabs and keep warm. Strain the sauce through a fine mesh strainer into a 1-quart saucepan and reduce over medium-high heat to two-thirds of its volume, about 6 minutes. Add the chopped cilantro.

Wine Pairing(s)

Dauphins 'Prestige' Blanc

Albet I Noya Reserva Brut

Imus Montsant

Oriel 'Femme Fatale' Rose

Little Black Dress Syrah-Rose

Lolonis Zinfandel

Echelon Chardonnay

Barone Ricasoli Chianti Classico Castello di Brolio

Alain Paret '420 Nuits' Saint Joseph

Cecchi Chianti Classico