This African spice goes perfectly with pigeon and, as this pigeon recipe shows, is a crowd pleaser that can be cooked in the kitchen or on the barbecue
The peri-peri spice drows in Africa and is very spicy. The peri-peri flavour is increasingly popular in the UK, thanks to a certain Portuguese chicken chain. This flavour compliments pigeon perfectly, bringing a heavy touch of heat to the bird.
Ingredients for this spicy pigeon recipe:
- One pigeon per person
- At least one clove of garlic per person
- Fresh chilli
- Fresh coriander, basil, parsley and oregano
- Half a lemon per person
- Olive oil
- Salt and pepper
- 1tsp of runny honey per person
- Halve your pigeon with game shears. Dice the onion, garlic and chilli finely and place in a bowl. Add the roughly chopped herbs.
- Wash the lemon to remove the wax. Take off shavings of the pigeon skin, leaving the white pith behind. Chop the lemon shavings finely and put them to one side in a covered bowl.
- Squeeze the lemon juice into a bowl and add olive oil. Season and add the honey and mix into the onion, garlic and chilli. Place the pigeon, meat side down, on to the mixture. Cover and leave in the fridge for two hours.
- Heat some olive oil in a pan. Brown the pigeon joints on both sides and cook until half done. Remove the pigeon and pour the marinade into the same pan. Cook gently, stirring occasionally. Add the pigeon and cover.
- If the mixture looks too dry, add some water, but it should be thick. As it gets near to being cooked, add the chopped lemon peel and more fresh herbs. Serve with a mixed salad with added fruit chopped fresh figs are particularly good and eat with some warm crusty bread.