Spicy Quail with Ginger, Cinnamon, and Oranges
Main Dishes • Moroccan
Description
If you don't have a grill, you can simply fry the quails in a well-heated pan with a small amount of oil.
Ingredients
- Cinnamon 1 piece
- Toasted Cumin Seeds 1 tablespoon
- Coriander essential oil 1 tablespoon
- Green peppercorns ¼ teaspoon
- Paprika 2 teaspoons
- Ground clove 3 pieces
- Cayenne Pepper ½ teaspoon
- Salt 1 teaspoon
- Grated Ginger Root 2 teaspoons
- Cilantro 5 oz
- Garlic 3 cloves
- Olive Oil ¼ cup
- Quail Egg 8 pieces
- Oranges 2 pieces
- Lemon 2 pieces
Step-by-Step Guide
Step 1
Grind the cinnamon stick, black peppercorns, cloves, cumin seeds, and coriander seeds in a coffee grinder. Pour the spices into a large bowl, add paprika, cayenne pepper, ginger, salt, cilantro, crushed garlic, oil, and mix thoroughly.
Step 2
Coat the quail bodies with the prepared spice paste and place them in a resealable bag. Marinate the birds in the refrigerator for 2 hours.
Step 3
Half an hour before cooking the quails, moderately heat the gas grill.
Step 4
Skewer the quail bodies and grill for 5-6 minutes.
Step 5
Serve with wedges of lemon and orange.
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