Recipe: Pigeon tagine
Recipe Tagine of pigeons, roasted in this dish the pigeon becomes a real treat, we like it a little spicy, but not too strong. The flesh of the pigeon is delicate and delicately flavored during cooking in a tagine. Cooking in a tagine is always a great moment when the tagine is opened on the table. I love the surprise with the pigeon recipe, the guests loved this wedding.
Recipe ingredients
- Pigeon tagine recipe for 3 people:
- 3 pigeons
- 50 g butter
- 2 tablespoons of olive oil
- 100 g shelled almonds
- 1 teaspoon of raz el hanout
- 50 g of raisins
- 4 thin slices of ginger
- ½ spoon of cardamom
- 15 cl of white wine
Instructions
- Parry the pigeons.
- Heat a cast iron casserole dish with the butter and oil.
- Grill the pigeons to color them well.
- Toast the slivered almonds in a dry pan.
- Store the pigeons in the tagine.
- Add the slivered almonds.
- Add the ginger and raisins.
- Sprinkle the raz el hanout.
- Pour in the white wine.
- Bake at 180 ° for 1:30 am rotating heat.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Number of people: 3
5 star rating: 1 review
What wine to drink with: Tajine of pigeons
My favorite wine for this recipe: Pauillac Cépage Cabernet sauvignon, Cabernet Franc, Merlot
Temperature between 16 ° and 17 °
Chop off heads
Grab the pigeons
Add wine
Cooked pigeons
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