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1
Preheat oven to 400 degrees.
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2
In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt.
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3
Mix well and place the four pieces of squab into the marinade.
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4
Cover and allow to sit at room temperature for 1 hour.
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5
Meanwhile, make the tomato relish.
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6
In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon olive oil.
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7
Mix well and set aside.
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8
In a medium non stick oven proof saute pan heat 1 tablespoon of olive oil.
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9
Remove the squab from the marinade and pat dry.
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10
Place the squab into the pan, skin side down first.
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11
Sear for 4 minutes and turn.
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12
Turn off the heat and add the marinade.
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13
Place the pan into the oven and cook for 12 minutes.
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14
Remove from the oven and let cool, about 5 minutes.
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15
Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil.
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16
Divide onto two entree plates, making a mound in the center of the plate.
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17
Place two squab halves on each mound of beans.
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18
Top with a generous spoonful of the tomato relish, making sure to get some of the juices.
