May’s marinated quail

May’s marinated quail

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

These are a Malouf family favourite, as cooked by my mother, May. They are easy to prepare and bursting with tangy flavours.

Ingredients

Quantity Ingredient
8 quail
or 1 large jointed chicken
2 cups coriander, roots removed, finely chopped
4 shallots, finely chopped
2 garlic cloves, finely chopped
1 lemon, zested and juiced
2 red bullet chillies, finely chopped, (optional)
1 teaspoon coriander seeds, roasted and crushed
200ml olive oil
sea salt and freshly ground black pepper
risotto, to serve
or Lebanese nut rice, to serve
mixed-leaf salad, to serve

Method

  1. Trim the quail of necks and wingtips. Split down the backbone with a heavy knife and clean inside. Wash and pat dry.
  2. Combine the coriander, shallots, garlic, lemon zest and juice, coriander seeds and oil in a very large mixing bowl. Place the quail in the marinade and rub it all over, thoroughly working into the cracks and crevices of the birds. Cover and marinate in the fridge for at least 6 hours, or overnight.
  3. To cook, season the birds first with salt and pepper before grilling them straight from the marinade on a chargrill pan or barbecue or under the griller. Cook for 4 minutes, skin side down, then turn and cook for a further 4 minutes. Serve with rice and salad.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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