Pigeon tagine

Recipe: Pigeon tagine

Recipe Tagine of pigeons, roasted in this dish the pigeon becomes a real treat, we like it a little spicy, but not too strong. The flesh of the pigeon is delicate and delicately flavored during cooking in a tagine. Cooking in a tagine is always a great moment when the tagine is opened on the table. I love the surprise with the pigeon recipe, the guests loved this wedding.

Recipe ingredients

  • Pigeon tagine recipe for 3 people:
  • 3 pigeons
  • 50 g butter
  • 2 tablespoons of olive oil
  • 100 g shelled almonds
  • 1 teaspoon of raz el hanout
  • 50 g of raisins
  • 4 thin slices of ginger
  • ½ spoon of cardamom
  • 15 cl of white wine


  1. Parry the pigeons.
  2. Heat a cast iron casserole dish with the butter and oil.
  3. Grill the pigeons to color them well.
  4. Toast the slivered almonds in a dry pan.
  5. Store the pigeons in the tagine.
  6. Add the slivered almonds.
  7. Add the ginger and raisins.
  8. Sprinkle the raz el hanout.
  9. Pour in the white wine.
  10. Bake at 180 ° for 1:30 am rotating heat.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Number of people: 3
5 star rating: 1 review

What wine to drink with: Tajine of pigeons

My favorite wine for this recipe: Pauillac Cépage Cabernet sauvignon, Cabernet Franc, Merlot
Temperature between 16 ° and 17 °

Chop off heads Grab the pigeons Add wine Cooked pigeons Zoom

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