Baked Quail

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

These birds cook quickly, but it's advisable to marinate them for a few hours beforehand. Maghreb recipes are leisurely, as if they have eternity at their disposal. You can also use dried berries such as cranberries, lingonberries, and other forest and garden products in the marinade. Additionally, you can add a traditional Arab spice called turmeric to the marinade.

Ingredients

Star anise - 2 pieces
Olive Oil - 5 fl oz
Quail Egg - 8 pieces
Paprika - 1 tablespoon
Cinnamon - 1 tablespoon
Cardamom - 4 pieces
Honey - 2 spoons
Garlic - 8 cloves
Tagine Spice Mix - 1 tablespoon
Ground Black Pepper - 1 tablespoon
Ground dried cherries - 2 spoons
Lemon - 1 piece

Step by Step guide

Step 1

Prepare a marinade using all the ingredients listed above (squeeze the juice from the lemon, and add the squeezed lemons to the marinade; it's better to crush the garlic). Marinate the quails in the mixture for four hours. For both gastronomic and hygienic reasons, it's best to keep the marinated quails in a cool place, occasionally stirring them with your hand in a deep bowl of marinade to help the marinade in its complex aromatic and spicy task. The quails should be marinated for at least one hour, but ideally for twelve. Any time in the range from one hour to twelve is also suitable in its own way.

Step 2

When it is convenient for you, place the quails along with the marinade in an oven preheated to 180–392°F for twenty to twenty-five minutes. It's best to position the quails breast-side up to prevent them from soaking in the sauce that will inevitably form from the juices released by the birds, mixing with the bubbling marinade.