1 Arrange the squab chickens in a roasting pan. Mix the maple syrup, cinnamon, and vegetable oil together in a small bowl and brush over the breasts of the squab chickens. Pour the stock into the roasting pan and tuck the onion slices around the birds. Roast in a preheated oven, 375°F/190°C, for 35 minutes.
2 Meanwhile, heat a nonstick skillet over medium heat, add the cumin and coriander seeds, and cook, turning, until they start to give off an aroma. Tip into a mortar and finely crush with a pestle.
3 Heat the olive oil in a skillet over low heat, add the garlic and spices, and cook for 1-2 minutes, stirring constantly. Add the lentils and cook for 10-15 minutes, stirring occasionally.
4 When the birds are cooked, remove from the oven, transfer to a warmed plate, and keep warm. Put the roasting pan on the stove and bring the cooking juices up to a simmer. Stir in the butter and half the parsley. Season with pepper.
5 To serve, divide the lentils among 4 warmed serving plates. Add a squab chicken to each plate, pour over the sauce, and sprinkle with the remaining parsley. Serve with steamed broccoli or green beans.
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (85%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7.6mg||2 %|
|Sodium 2.8mg||0 %|
|Potassium 34.4mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.2g|
|Protein 0.3g||0 %|
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Calories per serving: 68
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