Instructions: Preheat oven to 400 degrees.

In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour.

Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside.

In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes.

Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices.

This recipe yields 2 large entree salads.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.