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2 Serves
106 Mins
30 g
45 g
20 g
Clean the pigeons thoroughly and prepare the stuffing by sautéing finely chopped onions and chicken livers in a pan with olive oil.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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Vitamin K
11 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
864 µg / 400 µgCalcium
207 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
444 mg / 420 mgPhosphorus
1095 mg / 1,250 mgPotassium
2391 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
8 mg / 11 mgCopper
2 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Add the rice to the pan, season with salt and pepper, and cook briefly before adding a small amount of water to partially steam the rice mixture.
Carefully stuff the pigeon cavities with the rice mixture and secure the openings using toothpicks or kitchen twine.
Boil the stuffed pigeons in a large pot of water until tender, then remove and pat dry.
Heat olive oil in a frying pan and sear the pigeons until the skin is golden brown and crispy.
Chicken Livers
Pigeon
Salt
Black Pepper
Hot Water
Rice
Vitamin A
1088 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
864 µg / 400 µgCalcium
207 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
444 mg / 420 mgPhosphorus
1095 mg / 1,250 mgPotassium
2391 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
8 mg / 11 mgCopper
2 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
89 µg / 55 µgAlcohol
0 g