The combination of chicken or meat with dates is very ancient in the Arab world. This recipe is inspired by a Moroccan one. I made it with baby partridge, which was delicious. You could also use small guinea hens or poussins. Use soft dried dates.

　　

Ingredients

serves 4

　　2 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice

　　2 cloves garlic, crushed

　　4 tablespoons extra-virgin olive oil

　　Juice of 1 lemon

　　Salt and pepper

　　2 tablespoons honey

　　4 young Mediterranean pigeons, squabs, or small poussins

　　10 ounces dates, pitted (Tunisian or Californian dates)

　　1 teaspoon ground cinnamon

　　1/4 cup toasted sesame seeds (optional)

　　

Step 1

Mix the ginger and garlic with the olive oil and half the lemon juice. Add salt and pepper and 1 tablespoon honey and beat well. Turn the birds in this marinade, and leave them in for 1/2 hour. Arrange on a baking dish, breast side down, and roast in a preheated 425°F oven for about 15 minutes. Turn them over and roast for another 10 minutes, or until they are done to your taste.

　　

Step 2

Put the dates in a pan and only just cover with water. Add cinnamon and the remaining honey and lemon and cook for 10 minutes, until the dates are soft and have absorbed the flavors. Serve the dates in the center and the pigeons around, and sprinkle all over with sesame seeds, if you like.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf