Squab pigeon with Moroccan braised vegetables

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp allspice
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 4 tbsp tomato purée
  • 1 large cinnamon stick
  • 4 tomatoes, quartered
  • 2 potatoes, peeled and diced
  • 20g/¾oz green beans, trimmed
  • 1 aubergine, thickly sliced
  • 10 Medjool dates, pitted
  • 1 red pepper, seeds removed and quartered
  • 1 green pepper, seeds removed and quartered
  • 1 onion, peeled and quartered
  • 2 courgettes, cut into chunks
  • 150g/5½oz olives pitted
  • 8 garlic cloves, left whole
  • 2 bay leaves
  • 500ml/18fl oz chicken stock
  • 1 squab pigeon
  • squeeze lemon juice
  • salt and freshly ground black pepper

To serve

  • 2 tbsp flaked almonds
  • 400g/14oz couscous
  • fresh coriander, roughly chopped
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