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Freekeh Stuffed Pigeon Recipe

Ingredients

How to make it

  • First saute 2 onions with garlic till it glistens. Next drop chicken broth cube salt and black pepper then drop your freekeh with 1/2 cup water stirring continuously for 5 minutes. Drop butter stirring to mix well.Leave to simmer on low fire for 15 minutes. Cool and set aside.
  • Take each pigeon and stuff its cavity as much as you can pressing down then stitch it up. Next using your index and thumb carefuly stretch the skin around the neck backwards and using a kitchen scissors cut the neckbone from the vertebrae.Now you have a pouch of skin like a jug. Using your index n thumb stuff the neck and push the stuffing all the way towards the chest till your pigeon's chest looks like a fat pear. Stitch the skin to the back. Tie the legs with thread.
  • Into a pot drop the broth seasoning and wounded onion and pigeons. Boil for 20 minutes. strain pigeons from broth and cool.
  • Season with salt and black pepper the pigeons. Into a tray painted with some butter put your butter painted pigeons to roast at 200C for 25 minutes for lower thermostat and 15 minutes to make them red on upper thermostat.
  • Serve on the reserved freekeh mixture next to broth.

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