Pigeon Tagine for three to four people.. who asked me to do it again soon so I wasn't the only one who enjoyed it!
4 cloves garlic
3 carrots, chopped
A few Mushrooms
15 Dried apricots
Can of cider
Some Streaky bacon
Two teaspoons ground cumin
One teaspoon ground cinnamon
Two teaspoons ground coriander
Two teaspoons hot paprika
Sweat quartered onions, sliced garlic, carrots and mushrooms in a dash of olive oil in large stockpot.
Halve about 15 dried apricots and add to the pot.
Take breasts of four pigeon and slice into 1cm thick slices before adding to the pot with the streaky bits from ten rashers of back bacon, or three rashers of streaky bacon.
Stir fry for a few minutes and add the spices.
Slowly add cider to nearly cover the mix and bring to the boil. Once the pot is boiling, reduce heat and cover. Raise the pot off the gas flame by using a trivet and simmer very gently on lowest heat for 1.5 hours or longer. Stir periodically. About 15 minutes before serving remove the lid and raise the heat to reduce the liquid.
Serve on bed of rice, we had mashed sweet potato on the side. Flatbread would go well too.