Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Quail With Indian Spices Recipe
    Lost? Site Map

    Quail With Indian Spices

    Quail With Indian Spices. Photo by Bergy

    1/2 Photos of Quail With Indian Spices

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    JustJanS's Note:

    This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
    3. 3
      Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
    4. 4
      Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
    5. 5
      Remove from the marinade, reserving it.
    6. 6
      Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
    7. 7
      It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
    8. 8
      Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
    9. 9
      *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.

    Browse Our Top Quail Recipes

    Ratings & Reviews:

    • on December 29, 2004

      55

      I used this recipe for roasting my Christmas Quail dinner and I am so happy that I chose it. When I first looked at the spices I was concerned that it would be like a curried hen and although there is a hint of curry flavor this is a very rounded blend of spices that gives an exotic flavor. Watch you don't burn them with the marinade they could get very brown quite quickly. I used an apple brine and brined them for only 6 hours before marinating them for 6 hours. the combination of brining & then marinating them was wonderful The birds were succulent. Thanks Jan for a memorable Christmas dinner

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Quail With Indian Spices

    Serving Size: 1 (135 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 527.4
     
    Calories from Fat 313
    59%
    Total Fat 34.8 g
    53%
    Saturated Fat 8.8 g
    44%
    Cholesterol 168.6 mg
    56%
    Sodium 1298.6 mg
    54%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.1 g
    4%
    Protein 44.6 g
    89%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites