Pomegranate and Molasses-glazed Squab with Roasted Figs
Moroccan flavors blend in the marinade, figs, and couscous for this dish. The pomegranate-molasses marinade darkens the squab, which turns a glossy ebony color when cooked. Do not cook over too high a heat as the molasses will burn. Start a day early: the squab marinates overnight.
Ingredients
- Squab Marinade
- Shallot - 1 large, sliced
- Garlic Clove - 1 large, sliced
- Juice and zest of 1 lemon
- Pomegranate Juice - 1/4 cup (about 1/2 pomegranate), seeds reserved
- Molasses - 1/4 cup
- Olive Oil - 1/4 cup
- Thyme - 2 sprigs
- Bay Leaves - 2
- Black peppercorns - 10, crushed
- New York-Dressed Squab - 2, breast and legs separated (bones may be used for stock)
- Couscous with Dried Figs
- Chicken Stock or Squab Stock - 1/2 cup, (see Basics)
- Bay Leaf - 1
- Coriander - 1 teaspoon, ground
- Extra-Virgin Olive Oil - 3 tablespoons
- Zest of 1/2 lemon
- Cinnamon Stick - 1
- Fennel - 1 teaspoon, ground
- Thyme - 2 sprigs
- Salt and freshly ground black pepper to taste
- Kalamata Figs - 2 ounces, dried, cut in 1/4-inch dice
- Couscous - 1/2 cup
- Roasted Figs
- Red Wine - 2 cups
- Balsamic Vinegar - 2 tablespoons
- Freshly ground black pepper - 1 teaspoon
- Thyme - 1 sprig
- Bay Leaf - 1
- Cinnamon Stick - 1
- Fennel Seeds - 1 teaspoon
- Figs - 4 large, 8 small, or 12 very small
- Extra-Virgin Olive Oil - 2 tablespoons
- Squab or Chicken Stock - 1 cup
- Molasses - 2 tablespoons
- Salt to taste
- Four fennel fronds
- Reserved pomegranate seeds (above)
Instructions
To marinate the squab: Mix all ingredients in a non-reactive bowl or large zippered plastic bag. Add the squab pieces and turn to coat. Cover with plastic wrap or seal and refrigerate overnight.
To prepare the couscous: In a heavy saucepan, bring the stock to a boil and add all ingredients except the figs and couscous. Let return to a boil. Add the figs, remove from heat, and let steep for 1 minute. Put the couscous in a covered pan and pour the stock mixture over it. Cover and let stand 5 minutes, until the liquid is absorbed.
To roast the figs: Preheat the oven to 400 F. In a non-aluminum ovenproof pan, combine the wine, vinegar, spices, and olive oil and bring to a boil. Reduce heat and simmer until reduced to 1 cup of liquid. Add the figs and roast for 5 – 8 minutes, basting frequently, until the figs are plump and tender but not cracking. Remove the figs with a slotted spoon and set aside. Stir in the stock and molasses. Place over medium heat and reduce to about 3/4 cup of liquid. Season to taste. Add the figs back to the sauce.
To cook the squab: Light a charcoal fire and let burn until the coals are covered with light ash. Grill the squab pieces over the charcoal, using a high grill height to avoid burning the molasses. Or cook in an ovenproof pan over medium heat on top of the stove, turning to brown all sides. If using the saute method, saute for 4 minutes per side. Cook until the juices run clear and the outside has turned an ebony color, 8 – 10 minutes. Remove the legs before the breasts as the legs cook faster.
To serve: Fluff the couscous with a fork. Place a diamond-shaped mold on a plate and fill with couscous, pressing to firm. Lift mold and repeat with other plates. Top the couscous with squab pieces. Divide the roasted figs among the plates, placing them beside the couscous and squab. Spoon the remaining roasted fig sauce over the squab, and drizzle sauce around the roasted figs and plates. Garnish with pomegranate seeds and fennel fronds.
