INGREDIENTS

6 young pigeons

6 large onions thin slices

1 soaked chick-pea bowl day before in salted water

1 dry grape tea glass

1 spoon with salt coffee

1/2 spoon with pepper coffee

1 cinnamon stick

1 finely cut parsley bowl

1/2 oil tea glass

2 spoons with butter soup

1 liter of water

PREPARATION

To make return in oil onions, young pigeons then to salt and pepper. To add chick-peas, parsley, the stick of cinnamon and butter. To cover water, to let cook in a pressure-cooker with average fire during half an hour. To add the grapes and to leave mijoter. To be useful hot in a tagine slaoui.