Ingredients
2tsp olive oil
4 x 500g/1lb 2oz squabs (baby pigeons), cut into serving pieces
2 red onions, chopped
6 garlic cloves, chopped
salt, to taste
2 tbsp whole black peppercorns, crushed
1 tbsp ground turmeric
6 tbsp tomato and spice jam
2 tbsp honey
2 tbsp chopped parsley leaves
2 tbsp chopped mint leaves
6 sticks cinnamon, lightly toasted
large pinch saffron, soaked in a little warm water
250ml/8½fl oz lime juice
chicken stock
10 stems rhubarb, cut into 2.5cm/1in pieces
6 fresh dates, pits removed, sliced
100g/3½oz dried chickpeas, soaked for 1 hour then cooked until just soft

Note: This recipe originally has Australian measurements. Equivalent measurements are as accurate as possible.

Method
1. Heat the oil in a large lidded casserole. Brown the squabs all over, then add the onions and garlic and cook, stirring, until the onion is translucent. Season to taste with salt and pepper, add the turmeric and fry for one minute.
2. Add the tomato and spice jam, honey, herbs, cinnamon and saffron. Add the lime juice and enough chicken stock to cover all the ingredients, then bring to the simmer and cook, covered, for about two hours.
3. Add the rhubarb and simmer a further five minutes.
4. To finish, add the dates and cooked chickpeas, warm through, and serve with rice.


Note: Tomato and spice jam is sweet and savory jam often used in Middle Eastern cooking. It combines tomatoes with cinnamon, honey, onion, garlic and ginger.