Quail with honey and spice glaze
For 4 people
Ingredients · Servings 4
- 1 Organic Orange
- 4 quails
- 2 sprigs each of flat-leaf parsley and coriander
- 1 small pomegranate
- 2 tablespoons of liquid honey
- 1 tsp sweet paprika powder
- 1 tsp chili powder
- 1/2 tsp each of cinnamon powder and turmeric
- freshly grated nutmeg
- 250 g Couscous (Instant)
- 300 ml strong chicken stock
- 50 g pine nuts
- 30 g Butter
- Fleur de Sel
- Garnish with coriander leaves and spring onions, if desired.
Method · 1 h
- Preheat oven to 180°C (350°F). Wash the organic orange thoroughly with hot water, dry it, peel it thinly, and cut the peel into fine strips. Squeeze the juice and simmer it in a small saucepan with the peel strips, honey, and spices for about 10 minutes until syrupy.
- Wash the quail, pat them dry, tie the legs together with kitchen twine, and place them side by side, back-first, in a roasting pan. Brush them with the orange-spice-honey mixture and roast in a hot oven on the middle rack for about 30 minutes, basting occasionally with the remaining spice-honey mixture.
- Meanwhile, wash the herbs, shake them dry, pluck the leaves, and chop them very finely. Halve the pomegranate and remove the seeds (it's best to wear rubber gloves). Place the couscous in a bowl, pour over boiling hot broth, and let it soak for 5 minutes. Toast the pine nuts in a dry pan until golden brown, then mix them into the couscous along with the pomegranate seeds, herbs, and butter.
- Arrange the couscous on a serving platter or individual plates. Remove the golden-brown roasted quail from the oven, season with a little fleur de sel, and arrange on top of the couscous. Drizzle the remaining spiced syrup over the quail and couscous, and garnish with fresh coriander and thinly sliced spring onions, if desired.
Organic Orange
Quails
Stems of flat-leaf parsley and coriander
2 THE
Chili powder
Cinnamon powder and turmeric
- 250 g
Couscous (Instant)
- 300 ml
- 50 g
pine nuts
- 30 g
Recipe for
persons
Arrange the couscous on a serving platter or individual plates. Remove the golden-brown roasted quail.
Remove from the oven, season with a little fleur de sel, and arrange on the couscous. Drizzle the remaining spiced syrup over the quail and couscous and garnish with fresh coriander and thinly sliced spring onions, if desired.
