Jaj bil-hammam (chicken with pigeon)

Instructions

1. Heat the oil in a large Dutch oven and brown the chicken and pigeon pieces for 5 minutes per side, then set aside.
2. In the same pot, fry the sliced onions for 8 to 10 minutes until well browned.
3. Add the garlic, spices and tomato paste, and stir for 1 minute.
4. Add the grated tomatoes, return the meat, pour in the water, then season with salt and pepper.
5. Cover and simmer gently for 60 to 70 minutes, until the meat pulls away from the bone.
6. Add the chopped coriander during the last 5 minutes of cooking.
7. Serve the meat on the rice, spooned with sauce, and scatter with pistachios if you have them.