Roast Quail With Cured Lemon
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil (divided)1 tsp
Cumin1 tsp
Ground Coriander1 pinch
Cayenne Pepper (optional)1 cup
Chicken BrothDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely
3
Place 1 cured lemon slice in the cavity of each quail
4
Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine
5
Heat remaining olive oil in a large skillet over high heat
6
Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side
7
Remove from heat
8
Turn each quail, breast-side facing up
9
Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper
10
Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes
11
Remove quail to a plate
12
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
13
Cook until reduced by half, about 5 minutes
14
Stir minced lemon into broth mixture
15
Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes