Baked Quails
4 servings
25 minutes
These birds cook quickly, but it is advisable to marinate them for several hours beforehand. Maghreb recipes are unhurried, as if they have an eternity in reserve. Cranberries, lingonberries and other forest and garden products can also be used as dried berries in the marinade. You can also add a traditional Arabic seasoning called turmeric to the marinade.
1
Prepare a marinade from all the above ingredients (squeeze the lemon juice, also add the squeezed lemons to the marinade, it's better to crush the garlic) and marinate the quails in it for four hours. For gastronomic and hygienic reasons, it's better to keep the marinated quails in a cold place, occasionally dipping a hand into the deep bowl with the marinade and stirring the birds to help the marinade in its complex aromatic-spicy task. Quails should be marinated for at least one hour, ideally - twelve. All other hours in the range from one to twelve are also suitable in their own way.
- Anise (star anise): 2 pieces
- Olive oil: 150 ml
- Quail: 8 pieces
- Paprika: 1 tablespoon
- Cinnamon: 1 tablespoon
- Cardamom: 4 pieces
- Honey: 2 tablespoons
- Garlic: 8 cloves
- Moroccan Spice Mix: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Dried cherries: 2 tablespoons
- Lemon: 1 piece
2
When it is convenient for you, place the quails with the marinade in an oven preheated to 180–200 degrees for twenty to twenty-five minutes. It is better to place the quails breast up so that they do not get soggy in the sauce, which will inevitably be created by the juices flowing from the birds mixing with the boiling marinade.
- Olive oil: 150 ml
- Quail: 8 pieces