Chicken_01

Stuffed Quail with California Raisins and Almonds

By Chef Pilar Sanchez
The delicate texture and flavor of quail blended with rice and raisins are so very good.

Details

INGREDIENTS

    Filling

    • 1/2 cup olive oil, divided
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 cups long grain rice
    • 3 1/2 cups beef broth
    • 1/3 cup diced celery
    • 1 cup California raisins
    • 1 cup toasted slivered almonds
    • 1 teaspoon chopped fresh rosemary
    • 1 tablespoon chopped fresh Italian parsley
    • 1 teaspoon grated lemon zest
    • 8 boneless quail with wings and legs attached

    PROCEDURE

    In a large skillet, heat 1/4 cup olive oil over high heat. Add onion and garlic. Cook over high heat for 2 minutes, stirring constantly. Then, add rice. Stir in broth. Bring to boil; reduce heat to a simmer. Cover and cook 15 minutes. Uncover and add celery, raisins, almonds, rosemary, parsley and lemon zest. Cover again and cook for 5 minutes more or until rice is tender and fluffy. Remove from heat and stir well. Cool completely.

    Preheat oven to 400°F. With quail on a cutting board, fold skin from neck onto breast and fasten with a toothpick. Open body cavity and spoon in filling until well filled but not packed. With a sharp knife, pierce a hole in the skin of one leg. Insert end of opposite leg through hole. (The legs should be crossed and the cavity completely closed.)

    In a skillet, heat remaining 1/4 cup olive oil to very hot and sear 2 or 3 quail at a time, breast-side down, adding more oil as needed. Arrange in greased casserole pan and roast at 400°F for 12 minutes. Remove toothpicks and serve hot.

    Nutrition Facts Per Serving

    Calories 660 (47% from fat); Total Fat 35g (sat 6g, mono 19g, poly 6g, trans 0g ); Cholesterol 85mg; Protein 30g; Carbohydrate 57g; (Dietary Fiber 4g; Sugars 17g; ); Iron 8mg; Sodium 100mg; Calcium 82mg; Potassium 674mg

    This recipe is found in the following categories:

    World Flavors

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