Description
A flavorful and aromatic dish featuring roasted pigeons marinated in a zesty lemon-garlic mixture.
Ingredients
Scale
- 2 whole pigeons, cleaned and dressed (about 1 pound each)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 cup chicken broth
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, paprika, cumin, and thyme to create a marinade.
- Rub the marinade all over the pigeons, making sure to get it under the skin for maximum flavor. Let the pigeons marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Place the marinated pigeons in a roasting pan, breast side up. Pour the chicken broth into the bottom of the pan to keep the pigeons moist during roasting.
- Roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the pigeons with the pan juices halfway through cooking.
- Remove the pigeons from the oven and let them rest for 10 minutes before carving.
- Garnish with fresh parsley and serve with your choice of sides, such as roasted vegetables or rice.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper to the marinade.
- Try stuffing the pigeons with a mixture of rice, nuts, and dried fruits before roasting for added flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pigeon
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies
Keywords: Lemon-Garlic Roasted Pigeon, Hamam Mahshi