Spicy quail with ginger, cinnamon and oranges
4 servings
150 minutes
Spicy quail with ginger, cinnamon, and oranges is an exquisite dish of Moroccan cuisine infused with the aromas of spices and citrus freshness. It roots in the traditions of Eastern gastronomy where spices transform ordinary ingredients into culinary masterpieces. A blend of ground cinnamon, coriander, thyme, cloves, and pepper gives the bird a deep, rich flavor while marinating allows the full palette of aromas to unfold. Serving with lemon and orange adds refreshing citrus notes that balance the spicy richness of the meat. This dish is perfect for a festive dinner or special occasion, impressing guests with its refined combination of spices and tenderness of quail meat.
1
Grind cinnamon stick, black peppercorns, clove, thyme seeds, and coriander in a coffee grinder. Pour the spices into a large bowl, add paprika, cayenne pepper, ginger, salt, cilantro, crushed garlic, oil, and mix thoroughly.
- Cinnamon sticks: 1 piece
- Caraway seeds: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Black peppercorns: 0.3 teaspoon
- Paprika: 2 teaspoons
- Carnation: 3 pieces
- Cayenne pepper: 0.5 teaspoon
- Salt: 1 teaspoon
- Ground ginger: 2 teaspoons
- Coriander: 140 g
- Garlic: 3 cloves
- Olive oil: 0.3 glass
2
Coat the quail carcasses with the prepared spice paste and place them in a sealed bag. Marinate the birds in the refrigerator for 2 hours.
- Quail: 8 pieces
3
Half an hour before cooking the quails, moderately preheat the gas grill.
4
Skewer the quail bodies and grill for 5-6 minutes.
5
Serve with lemon and orange wedges.
- Oranges: 2 pieces
- Lemon: 2 pieces