- 6 squab
- 6 slices bacon
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 1/2 cup dried apricots, chopped
- 1 1/2 cups chicken stock
- 1/2 bunch parsley, chopped
- 3 1/2 cups cornbread, diced and toasted
- 3 shallots, peeled and diced
- 1/2 cup apricot brandy
- 1/2 teaspoon powdered Habanero chile
- 1/2 cup orange juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Preheat the oven to 375 degrees. Wash and dry the squab.
In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
Serve with steamed broad beans.