QUAIL WITH INDIAN SPICES
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.
Provided by JustJanS
Categories Quail
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 527.4, Fat 34.8, SaturatedFat 8.8, Cholesterol 168.6, Sodium 1298.7, Carbohydrate 7.9, Fiber 2, Sugar 1.2, Protein 44.6
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