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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Reserve 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
2Preheat 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.
3Remove bay leaf.
4Pour 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.
5Serve with rice, pasta, Israeli or French couscous (my favorite with this dish), or red quinoa.

About this Recipe

Regional Style: Asian