Pigeon Tagine with Raisins and Almonds

Ingredients

• 4 pigeons
• 100 g of raisins
• 50 g of almonds
• 2 onions
• 2 garlic cloves
• 100 ml of olive oil
• 200 ml of chicken broth
• 1 teaspoon of cumin
• 1 teaspoon of ginger
• Salt and pepper to taste
• 1 teaspoon of sugar
• 1 teaspoon of cinnamon powder

Method

1. Clean and cut the pigeons into small pieces, place them in a pot and cover with chicken broth. Cook over medium heat for 20-25 minutes until the meat is tender.
2. Meanwhile, chop the onions into cubes and mince the garlic.
3. In a pan, sauté the onions and garlic in olive oil over medium heat.
4. Add the cumin, ginger, salt, sugar, and cinnamon, stir well.
5. Add the pigeons and the broth, bring to a boil and let cook for 5-10 minutes.
6. Finally, add the almonds and raisins, stir well and serve hot.
7. Garnish the tagine on a decorative plate and serve immediately.