Quails in the oven
2 servings
30 minutes
Quail in the oven is an exquisite delicacy that combines the tenderness of meat with the depth of spice aromas. This recipe is infused with an authorial approach where culinary traditions meet creativity. The marinade made from coconut milk, soy sauce, and ucho-suneli adds a piquant flavor with a hint of sweetness, while baking in foil preserves the quails' juiciness. Wine vinegar adds a subtle acidity that harmonizes with spicy garlic and mustard. The golden crust formed during final baking makes each serving appetizing and crispy. This dish is perfect for cozy family dinners or special celebrations, impressing with both its taste and elegant presentation.
1
Dab the pieces with paper towels to remove moisture.
2
Pour olive oil into a deep bowl.
- Olive oil: 1 tablespoon
3
Add soy sauce.
- Soy sauce: 1 teaspoon
4
Then add mustard.
- Dijon mustard: 1 teaspoon
5
Press the garlic using a press.
- Garlic: 1 clove
6
Add coconut milk.
- Coconut milk: 40 ml
7
Pour in the wine vinegar.
- White wine sauce: 1 teaspoon
8
Add ucho-suneli and mix thoroughly.
- Blue fenugreek (utskho-suneli): 1 teaspoon
9
Place the carcasses in foil and coat them with the prepared sauce on all sides.
- Quail: 2 pieces
10
Wrap in foil, place in a baking dish, and send to a preheated oven at 180 degrees.
11
After 15 minutes, uncover the foil and bake for an additional 5-10 minutes until golden brown (depending on oven characteristics).
12
Once the quails are ready, transfer to a plate and serve.
