Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta

Name: Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 large carrot, peeled and coarsely chopped; 2 stalks celery, coarsely chopped; 1 liters chicken stock; 473 milliliters cooked chickpeas, drained and pureed; 1 Tbsp cumin seeds, ground; 2 cloves garlic, chopped; 2 cloves garlic, finely chopped; 237 milliliters finely ground yellow cornmeal; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 large onion, coarsely chopped; 1 large onion, finely chopped; 59 milliliters chopped parsley; 2 teaspoons coarsely cracked black pepper; 2 piquillo peppers, diced; 237 milliliters port; 237 milliliters red wine; 1 Tbsp salt; 4 servings Salt; 4 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter; 710 milliliters water; 2 kilograms squab (about each)

Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 929 calories, 22g of protein, and 45g of fat per serving. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of onion, olive oil, squab, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat the oil in a medium saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, carrot and celery and cook until soft.

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Carrot

Celery

Onion

Add the garlic and cook 1 minute. Increase the heat to high.

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Garlic

Add the red wine and port and cook until reduced by three-quarters.

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Red Wine

Port

Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.

Ingredients you will need

Piquillo Pepper

Cracked Pepper

Sauce

Stock

Salt

Equipment you will use

Bowl

Preheat oven to 450 degrees F.

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Oven

Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes.

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Salt And Pepper

Butter

Cooking Oil

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Oven

Frying Pan

Remove from the oven and let rest 5 minutes.

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Oven

Heat olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and garlic and cook until soft.

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Garlic

Onion

Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil.

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Cumin

Water

Salt

Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan.

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Yellow Cornmeal

Equipment you will use

Wooden Spoon

Whisk

Frying Pan

Add the chickpea puree and cook for 5 minutes.

Ingredients you will need

Chickpeas

Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Baking Pan