Squab Tagine With Dates And Ginger

Tender squab simmered with chicken stock, onions, garlic, saffron, cinnamon, ginger and dates.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 3 each squab bone removed
    • from breasts and thighs
    • 1 tsp black pepper
    • 1/2 salt
    • 1 1/2 cups squab or chicken stock
    • 2 tbsp butter
    • 2 tbsp olive oil
    • 2 medium onions
    • 2 cloves garlic
    • 1/4 tsp crushed saffron
    • 2 tsp ground cinnamon
    • 4 tsp chopped ginger
    • 1/2 lb dates, halved - remove pits
    • 1/4 cup chopped parsley


Heat olive oil and butter in tagine, add onions and garlic over low heat and cook until soft and translucent.

Add pepper, saffron, cinnamon and ginger and stir well.

Season the squab with salt and sauté in the mixture for about two minutes or until thoroughly coated. Add stock, cover and simmer for 20 minutes.

Add chopped dates and stir in. Cover again and simmer for 30 minutes or until squab is tender.

Sprinkle parsley over and adjust seasonings if needed. Serve with couscous or a simple rice pilaf.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource