Spiced Squabs with Onion Compote Recipe

Name: Spiced Squabs with Onion Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 6 medium onions (2 pounds), halved and thinly sliced; Water; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper; Four 1-pound squabs, butterflied; 1/2 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1/4 teaspoon curry powder; 1/4 teaspoon cinnamon; 1 1/2 tablespoons extra-virgin olive oil; 4 ounces baby arugula; Golden Corn Cakes, for serving

Servings: persons

6 tablespoons unsalted butter
6 medium onions (2 pounds), halved and thinly sliced
Water
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
Four 1-pound squabs, butterflied
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1 1/2 tablespoons extra-virgin olive oil
4 ounces baby arugula
Golden Corn Cakes, for serving

1
In a large, deep skillet, melt the butter.
2
Add the onions and cook over moderate heat, stirring occasionally, until golden, about 35 minutes; add 2 tablespoons of water as necessary during cooking to prevent the onions from drying out.
3
Stir in 1 tablespoon of the lemon juice and season with salt and pepper.
4
Meanwhile, preheat the broiler.
5
On a rimmed baking sheet, season the squabs with salt and pepper.
6
Broil the birds 8 inches from the heat for about 20 minutes, turning the baking sheet occasionally, until the skin is deep golden brown and an instant-read thermometer inserted in the breast registers 145 for medium-rare.
7
In a small bowl, combine the cumin with the ginger, curry powder and cinnamon.
8
Sprinkle the spices on both sides of the hot squabs.
9
In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.
10
Add the arugula and toss to coat.
11
Spoon the onion compote onto plates.
12
Arrange the squabs and Golden Corn Cakes on the plates, mound the arugula on the side and serve.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 6 medium onions (2 pounds), halved and thinly sliced, Water, 2 tablespoons fresh lemon juice, and more.

Yes, Spiced Squabs with Onion Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Squabs with Onion Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions