Pomegranate-Marinated Squab with Thai Quince Chutney

Blue Ginger


Ming Tsai’s seared squab, served with a fiery sweet-tart chutney, is a perfect special occasion dish. Squab should be cooked medium-rare for the best flavor. The chutney is excellent with all kinds of poultry, or as a sandwich condiment.

From A Table for Two

  • ¼ cup pomegranate molasses*
  • ¾ cup soy sauce
  • ¾ cup dry red wine
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh garlic
  • ¼ cup packed brown sugar
  • 2 squabs, partially boned
  • Salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons cold unsalted butter, chopped into pieces
  • Thai Quince Chutney (recipe follows)

In a baking dish just large enough to hold the squabs, combine the pomegranate molasses, soy sauce, wine, garlic, ginger, and brown sugar. Stir to blend. Add the squabs and let stand at room temperature for about 1 hour, turning the squabs occasionally.

Remove the squabs from the marinade and sprinkle them with salt and pepper. Reserve the marinade.

In a large frying pan, heat the canola oil over medium-high heat. Brown the squabs, turning frequently, for 8 minutes for medium rare. Transfer the squabs to a plate and cover loosely with aluminum foil.

Pour the reserved marinade into the frying pan, stirring to scrape up any browned bits from the bottom of the pan. Cook over medium heat for 6 minutes, or until the liquid reduces by half.

Just before serving, whisk the butter pieces into the sauce. Taste and adjust the seasoning. Place a squab on each of 2 plates and spoon some quince chutney nearby. Drizzle the sauce over and serve at once.
Makes 2 servings

*Available at Middle Eastern markets, some supermarkets, and specialty foods stores

Thai Quince Chutney

  • 1 tablespoon canola oil
  • ½ large red onion, finely diced
  • 2 Thai chilies**, minced
  • Salt and freshly ground pepper to taste
  • 1 large quince, peeled, cored, and finely chopped
  • Juice of ½ lime

Heat a large skillet over medium heat. Swirl in the canola oil and heat until the oil shimmers. Sauté the onion and chilies for 8 minutes, or until browned. Season with salt and pepper. Reduce heat to medium-low, add the quince and lime juice, and cook for 20 minutes, stirring occasionally until the quinces are soft. Taste and adjust the seasoning. Let cool.
Makes about 1 cup

**Available at Asian markets and some supermarkets