SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES
Steps:
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
- Make sauce:
- Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
- Make quail:
- Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
- Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zifat Hossain
[email protected]This dish is a must-try for any adventurous eater!
Vuk Stević
[email protected]I'm not sure I would make this dish again. It was just okay.
MALULEKE JOELMAREMA
[email protected]The sauce was so good, I could have eaten it on its own!
Henry Pinto
[email protected]This dish is perfect for a special occasion.
Ikenna Chukwu
[email protected]I'm not sure what I did wrong, but my quail was a bit tough.
Marlin Bardhi
[email protected]This recipe is a great way to use up leftover vegetables.
Marina Arts
[email protected]I would have liked the sauce to be a bit spicier, but that's just my personal preference.
Manal Usman
[email protected]This dish is definitely worth the effort. It's a showstopper!
Sabzada Zafar Iqbal
[email protected]I'm not a fan of paprika, but I still enjoyed this dish. The sauce was rich and creamy, and the vegetables were perfectly cooked.
Jenni Maione
[email protected]This dish is so flavorful and aromatic. I can't wait to make it again!
Hoodie Man
[email protected]I'm not sure I did something wrong, but my vegetables were a bit mushy.
Leigh Palumbo
[email protected]This is one of the best quail recipes I've ever tried. The meat was so tender and juicy.
Umesh Shah
[email protected]I followed the recipe exactly, but my sauce didn't turn out as thick as I would have liked. Any tips?
Ghaffar Abdul
[email protected]This recipe is a great way to impress your guests.
Ronnie Hannon
[email protected]I'm not a big fan of quail, but I really enjoyed this dish. The sauce and vegetables were amazing.
Angel Priya
[email protected]This dish is definitely a keeper! I'll be making it again soon.
68 1996
[email protected]The quail was a bit dry for my taste, but the sauce and vegetables were delicious.
Kiana Anderson
[email protected]I highly recommend this recipe! It's a great way to try something new and different.
Yaqoob Sardar
[email protected]This dish was an absolute delight! The quail was cooked to perfection, and the paprika sauce was rich and flavorful. The Moroccan-spiced vegetables were a perfect complement, and they added a touch of sweetness to the dish.