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Ground Cumin and Allspice Squab Recipe

Ground Cumin and Allspice Squab Recipe

Squabs for dinner? Don't make that face, squabs are small, expensive and delicious. A great variety of dishes are made squabs and you will never tire of their delicious flavor and tender meat.

Easy Oven Roasted Squab Recipe
Easy Oven Roasted Squab Recipe
Two easy Moroccan squab recipes, one baked and one fried

Ground Cumin and Allspice Squab Recipe

Ingredients
5 cleaned and cut-up squabs
1 cup milk
1 teaspoon sea salt
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon ground allspice
½ teaspoon black pepper
2 teaspoons garlic powder
Olive oil for frying
3 cups all-purpose flour

Directions
In a large bowl or resealable plastic bag, add squab and buttermilk and refrigerate 1 hour. In another resealable plastic bag, combine flour, baking powder, salt, garlic powder, and black pepper. Shake to mix well. Move one piece of squab at a time from the marinade into the flour mixture. Shake well to coat completely.

Place on rack and continue with the remaining squab. Heat 1-inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry squab a few pieces at a time so the oil doesn’t cool down. Turn squab to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Squab is done when a meat thermometer inserted in the center reaches 170°F. Drain on a wire rack to keep squab crispy. Serve hot or cool squab to room temperature. Place it in a sealed container and refrigerate to enjoy the next day.

Oven Roasted Squab Rice and Vegetable Recipe
Squab Rice and Vegetables


Easy Oven Roasted Squab Rice and Vegetable Recipe

Ingredients
Four cleaned cut up squabs
2 cups brown rice
1 large yellow onion chopped
2 large red tomatoes diced
1 15 ounce can of chickpeas rinsed
1 cup of currents
3 handfuls of chopped mustard greens
2 large carrots diced
4 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
2 tablespoons butter
Salt and black pepper to taste

Directions
Boil the squabs for 10 minutes with salt. Remove squabs from water into a large heated ovenproof Dutch pot with butter, seasonings and brown squabs lightly. Pour in rice then milk, add vegetables then squabs to the pot and bake covered 1 hour. Serve.



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