East Indian Baked Quail

Tiffany Bannworth

By
@MissAnubis

Spicy and sweet, my kids eat the onions from the pot and the hubs spoons the sauce over pasta or rice.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Ingredients

6
whole quails
2 Tbsp
tikka masala paste
1 can(s)
coconut cream
2 Tbsp
dark brown sugar
3 Tbsp
clover honey (add more if you like it sweeter)
4
onions, sliced
1 clove
elephant garlic, one section sliced
dash(es)
cayenne pepper (to your taste)
1 dash(es)
grated fresh ginger
1
bay leaf
1/4 stick
butter, unsalted
5 medium
dried figs, sliced
5 medium
dried dates, sliced
1/2 c
sultanas (yellow raisins)

Directions Step-By-Step

1
Reserve butter and quail to the side, place the rest of the ingredients in a pot on your stove top at a medium heat for 20 minutes stirring occasionally
2
Preheat oven at 350 degrees. Take quails and rub butter on quails. Place in a deep, not too wide dutch oven or any stoneware or pyrex with a lid. Line the bottom.
3
Remove bay leaf.
4
Pour your sauce atop the quail and cover with lid. Place in oven. Should be totally covered, almost like a stew, not just fowl with some sauce around it. Needs at least an inch coverage.
5
Serve with rice, pasta, Israeli or French couscous (my favorite with this dish), or red quinoa.

About this Recipe

Regional Style: Asian