Ingredients

Pigeons

3 Pigeons (skinned)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups coarsely chopped onion

3 tablespoons fresh lemon juice

2 tablespoons vegetable oil

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground allspice

Cooking spray

Bulgur

3/4 cup currants

3 1/3 cups fat-free, less-sodium chicken broth

2 cups uncooked bulgur

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup pine nuts, toasted

3 tablespoons butter, cut into small pieces

Method

1.To prepare the pigeons, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth.

Combine pigeons and onion mixture in a plastic container.

Marinate in refrigerator 1 hour.

Remove remove pigeons from container and discard marinade.

2 Preheat oven to 400 degrees.

3 Place pigeons in ovenproof dish coated with cooking spray; bake at 400 degrees for 35 minutes.

Prepare the bulgur

Soak currants in a bowl of water 15 minutes, drain and set aside.

Bring broth to a boil in a medium saucepan.

Add the bulgur, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Stir in currants, pine nuts, and butter.

Cooks Comments and Tips

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