ROAST QUAIL WITH CURED LEMON
I usually don't tell you how to eat, but here I'm going to. You want to make sure each bite of quail has at least a tiny piece of the preserved lemon mashed on to it. You can gauge your own personal tolerance for how much of the condiment to use, but it totally makes the bite. The way just a little bit of lemon draws out the flavors of the meat is a lot of fun.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
- Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
- Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
- Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
- Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 3.8 g, Cholesterol 82.8 mg, Fat 20 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 3229.3 mg, Sugar 0.8 g
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Rafiullah Rind
[email protected]Overall, this was a great recipe. The quail was cooked perfectly and the cured lemon crust added a nice tangy flavor. I would definitely make this again.
Natalie Fontaine
[email protected]This recipe is a keeper! The quail was juicy and flavorful, and the cured lemon crust was a perfect complement. Will definitely be making this again soon.
Gary Hougel
[email protected]The quail was cooked perfectly and the cured lemon crust was delicious. However, I found the recipe to be a bit too salty for my taste.
Khagen Dahal
[email protected]This was my first time cooking quail and it turned out great! The cured lemon crust was a nice touch. Will definitely make this again.
Valeria Rivera
[email protected]The quail was a bit tough, but the cured lemon flavor was delicious. I think I might try cooking it for a shorter amount of time next time.
Moe Black
[email protected]This recipe was easy to follow and the quail was cooked perfectly. The cured lemon crust added a nice tangy flavor. Overall, a great dish!
DZ CODz
[email protected]Followed the recipe exactly and the quail turned out perfectly. The cured lemon crust was a great way to add some extra flavor. Will definitely make this again!
Mi Durojy
[email protected]The quail was a bit dry, but the cured lemon flavor was nice.
Asha Sony
[email protected]Tried this recipe for a dinner party and it was a hit! The quail was moist and flavorful, and the cured lemon crust was a unique and delicious touch. Highly recommend!
Linda Mpofu
[email protected]Excellent recipe! The quail was succulent and the cured lemon gave it a wonderful lemony flavor. Will definitely make this again.
Gsmhdudndn Nxjudfegnd
[email protected]The quail was cooked to perfection, tender and flavorful. The cured lemon crust added a nice tangy flavor. Overall, a very enjoyable dish!
Robin Mathew
[email protected]This roast quail dish was a delightful culinary experience. The cured lemon added a unique and zesty flavor that perfectly complemented the tender quail meat. The cooking instructions were easy to follow and resulted in a beautifully browned and juic