Quail With Indian Spices Recipes

Steps:

• Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).
• Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
• Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
• Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
• Remove from the marinade, reserving it.
• Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
• It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
• Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
• *Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.

Steps:

• Marinate quail:
• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Make sauce:
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Broil quail:
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

Steps:

• Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
• Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
• Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
• Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
• Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
• Sprinkle with fresh coriander before serving. Serve with ice cold milk.