Quail with limes and ras al hanout

Quail with limes and ras al hanout

By
From
Moorish
Serves
4
Photographer
Mark Roper

Another superb quail recipe! Here the little birds are rubbed in a tangy, spicy paste and left overnight for the flavours to permeate the flesh.

Ingredients

Quantity Ingredient
1600g jumbo quail

Marinade

Quantity Ingredient
2 garlic, crushed with 1⁄2 teaspoon salt
1 lime, juiced and zested
1 teaspoon Ras al hanout
salt and pepper
2 tablespoons olive oil
1 teaspoon honey

Method

  1. Trim the quail of their necks and wing tips, then split them in half down the backbone, and neatly slice out the breastplate (sternum) in the middle. Be careful not to cut completely through the flesh and skin of the bird. Clean the birds and pat them dry.
  2. To make the marinade, combine all the ingredients in a large bowl. Place the birds in the marinade and rub it all over, thoroughly working into all the cracks and crevices. Ideally the birds should rest, covered, in the mixture overnight, or at least for a couple of hours.
  3. To cook, season the birds with a little salt and pepper. Lift the quail
  4. out of their marinade and grill them wet on a griddle or on your barbecue. Cook them for 3 minutes, skin side down, then flip them over and cook for a further 3 minutes. As there is honey in the marinade, be sure to keep an eye on the cooking – they will burn fairly easily.
Tags:
Malouf
Greg
Lucy
Moorish
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