Stuffed Pigeon with Frik

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 985
• Protein: 72 g
• Carbs: 28 g
• Fat: 64 g

Ingredients

• 4 piece Pigeon meat ( whole and cleaned )
• 150 g Frikeh (cracked green durum wheat) ( soaked )
• 1 piece Onion ( finely minced )
• 100 g Chicken liver ( diced )
• 30 g Salted butter
• 1 tbsp Ras el hanout
• 1 tsp Cinnamon ground
• 10 g Flat-leaf parsley ( chopped )
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the frik

   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. Making the stuffing

   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. Stuffing the pigeons

   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. Browning the birds

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the fridge in its juices. Reheat gently covered to avoid drying out the meat.