Cumin Roasted Pigeon Legs Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 4 pigeon legs, cleaned and trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup cumin seeds, toasted and ground
• 1/4 cup paprika
• 1/4 cup lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

• Pat the pigeon legs dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
• Rub the olive oil all over the pigeon legs, then rub the herb mixture onto the legs, ensuring they are evenly coated. Season the legs generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Cover the pigeon legs with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to penetrate.

• Preheat your oven to 200°C (392°F). If using a charcoal grill, arrange the coals for indirect heat.

• Place the pigeon legs on a baking tray lined with parchment paper. Roast in the preheated oven for about 40-45 minutes, or until the legs are cooked through and the skin is crispy. Baste the legs with a mixture of lemon juice and olive oil every 15 minutes to keep them moist and flavorful.

• In a small saucepan, combine the lemon juice, ground cumin seeds, paprika, and a pinch of salt. Bring to a simmer over medium heat. Let the sauce simmer for about 5-7 minutes, or until it thickens slightly.

• Remove the pigeon legs from the oven and let them rest for 5-10 minutes. Transfer the legs to a serving platter. Drizzle with the cumin sauce. Garnish with chopped fresh parsley.
• Serve immediately, enjoying the tender, flavorful pigeon legs with the aromatic cumin sauce and the unique flavor of green tea seasoning.