Stuffed Pigeon with Frik
Ingredients
- 4 pcPigeon meat (whole and cleaned)
- 150 gFrikeh (cracked green durum wheat) (soaked)
- 1 pcOnion (finely minced)
- 100 gChicken liver (diced)
- 30 gSalted butter
- 1 tbspRas el hanout
- 1 tspCinnamon ground
- 10 gFlat-leaf parsley (chopped)
- 500 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
The pigeon skin is golden and crisp, contrasting with juicy brown meat and a smoky frik center. A powerful aroma of ras-el-hanout and cinnamon escapes as you cut into the bird.
- 1
Rinse the frik in clear water to remove impurities. Soak it in a bowl of lukewarm water for 15 minutes to slightly soften it before cooking.
- 2
In a sauté pan, melt the salted butter. Sweat the minced onion until translucent. Add finely chopped poultry livers and sear them. Pour in the drained frik, ras-el-hanout, and cinnamon. Mix well so each grain is glossy and coated in fat.
- 3
Stuff the pigeons with the mixture without packing too tightly, as the grains will expand. Close the opening with a wooden skewer or kitchen twine to keep the stuffing secure during cooking.
- 4
In a heavy pot with a drizzle of oil, sear the pigeons on all sides. The skin should develop a beautiful, uniform hazelnut color. This reaction is what flavors the juices.
- 5
Add mineral water halfway up the birds. Cover and simmer over low heat. The pigeon is cooked when the leg moves easily and the meat feels supple under finger pressure.
Frequently asked questions
How do you get this dish right?
- Do not overstuff the pigeon; the frik doubles in volume during cooking and might tear the skin.
- If the juices reduce too quickly, add a little water to maintain a sauce that coats the spoon.
How long does this dish keep?
Keeps for 48 hours in the fridge in its juices. Reheat gently covered to avoid drying out the meat.
