Stuffed Pigeon with Roasted Vegetables
Ingredients
- 6 pigeons
- 1 large chopped onion
- 4 cloves crushed garlic
- 2 cups chopped parsley
- 1/4 cup lemon juice
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 1/2 teaspoon saffron
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Vegetable mixture
- 2 large tomatoes, cubed
- 4 large zucchini, cubed
- 1 large onion, cut into cubes
- 1 large sweet green pepper, cubed
- 6 cloves garlic, halved
Preparation
Place the rack in the middle of the oven and preheat to 180°C
Prepare a suitable oven dish for serving
In a deep bowl, combine onion, garlic, parsley, lemon juice, turmeric, paprika, chili, saffron, salt, pepper, and olive oil, then mix well
Take some of the mixture and stuff it inside the pigeons, then rub the outside of the pigeons with some of the mixture
For the vegetable mixture, place tomatoes, zucchini, onion, green pepper, and garlic in the oven dish and mix the vegetables
Place the stuffed pigeons in the dish on top of the vegetables and spread the remaining onion mixture over the pigeons and vegetables
Cover the dish with aluminum foil
Put the dish in the oven for 60 to 90 minutes until the vegetables are cooked and the pigeons are browned
Serve the pigeon tray with vegetables directly
