Five-Spice Quail with Raisin and Nectarine Chutney

Submitted by: Charles Phan

Raisin-nectarine chutney accompanies five spice quail.



    Raisin and Nectarine Chutney

    • 4 shallots, chopped
    • 2 tablespoons canola oil
    • 1 tablespoon chopped fresh gingerroot
    • 2 Thai chiles, chopped
    • 1/2 cup California golden raisins
    • 1/4 cup rice wine vinegar
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground turmeric
    • 3/4 cup pitted and sliced nectarines
    • 1/2 teaspoon salt
    • Ground black pepper; to taste

    Five-Spice Quail

    • 4 whole quail (not boned)
    • 1 teaspoon five-spice powder
    • 1 teaspoon granulated sugar
    • 1 tablespoon light soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon rice wine
    • 3 tablespoons all-purpose flour
    • Oil; for frying


    Raisin and Nectarine Chutney

    Over medium heat, sauté shallots in oil till soft. Add ginger and chiles; sauté about 1 minute more. Stir in raisins, vinegar, brown sugar and spices. Cook till raisins begin to plump; add nectarines and cook till they begin to soften, about 10 minutes. Salt and pepper to taste.

    Five-Spice Quail

    Cut each quail in half. Divide halves down the middle. Rinse well and pat dry. Mix five spice, sugar, soy sauces and rice wine. Marinate quail pieces in mixture for at least 2 hours. Fill large pot with oil and heat to 375°F. Coat each quail piece in flour; shake off excess. Fry quail in hot oil till golden brown. Serve with chutney on the side.

    Nutrition Facts Per Serving

    Calories 450 (41% from fat); Total Fat 21g (sat 4g, mono 9g, poly 5g, trans 0g ); Cholesterol 85mg; Protein 24g; Carbohydrate 43g; (Dietary Fiber 3g; Sugars 32g; ); Iron 6mg; Sodium 810mg; Calcium 56mg; Potassium 582mg

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