Mediterranean Pigeons or Squabs Stuffed with Date and Almond Paste

• 1/2 cup blanched almonds
• 5 ounces dates (a little more than 3/4 cup), pitted
• 2 tablespoons butter
• 4 small Mediterranean pigeons, squabs, or small poussins
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt
• 1/2 teaspoon ground ginger
• 1 tablespoon clear honey

1. For the stuffing, grind the almonds in the food processor.
2. Add the dates and the butter and blend to a paste.
3. Stuff the birds with this, and close the openings with toothpicks.
4. Rub the birds with a mixture of oil, lemon juice, and salt, and place them breast side down in a baking dish.
5. Roast them in an oven preheated to 400F.
6. The time depends on their size.
7. I used 12-ounce poussins (not very small), and it took as long as 1 1/2 hours.
8. The reason they take so long is because they are stuffed.
9. Small Mediterranean pigeons or squabs take less time.
10. Turn them over after 1 1/4 hours, when their backs are brown, and brush their breasts with a mix of ginger and honey.
11. Put them back into the oven until the juices run clear when the inside leg is cut with a pointed knife.
12. Serve hot.

blanched almonds, dates, butter, mediterranean pigeons, extra virgin olive oil, lemon, salt, ground ginger, clear honey

Taken from www.epicurious.com/recipes/food/views/mediterranean-pigeons-or-squabs-stuffed-with-date-and-almond-paste-373001 (may not work)