Quail With Indian Spices

Recipe by JustJanS
READY IN: 35mins




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