Tagine of Pigeons

Ingredients

• 3 farm-raised pigeons
• 50 g butter
• 2 tablespoons olive oil
• 100 g flaked almonds
• 1 teaspoon ras el hanout
• 50 g raisins
• Ginger powder, to taste
• ½ teaspoon cardamom
• 150 ml white wine
• Couscous, to serve

Method

1. Prepare the pigeons and cut each one in half.
2. Heat the butter and olive oil in a cast-iron casserole.
3. Add the pigeon pieces and brown them thoroughly on all sides.
4. Toast the flaked almonds in a dry frying pan until lightly golden.
5. Arrange the browned pigeon pieces in a tagine or oven-safe casserole.
6. Add the toasted almonds, ginger, raisins, ras el hanout and cardamom.
7. Pour in the white wine.
8. Cover and cook in a fan-assisted oven at 180°C for 1 hour and 30 minutes.
9. Serve hot with couscous.