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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a small bowl, mix together the olive oil, rosewater, ground cumin, minced garlic, salt, and black pepper. This will be your marinade for the squab.
- 2
Marinate the Squab
Place the squab in a large resealable plastic bag or a shallow dish. Pour the marinade over the squab, ensuring that it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C) while the squab is marinating.
- 4
Prepare the Raspberry Sauce
In a small saucepan, combine the fresh raspberries with a tablespoon of water. Cook over medium heat for about 5 minutes, gently mashing the raspberries with a fork until they break down. Remove from heat and strain through a fine mesh sieve to remove the seeds. Set aside.
- 5
Roast the Squab
Remove the squab from the marinade and place it on a roasting pan. Sprinkle the chopped fresh thyme over the top. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- 6
Serve
Once the squab is cooked, remove it from the oven and let it rest for 5 minutes. Serve the roasted squab drizzled with the raspberry sauce.