Perth Naturopathic Nutrition Expert Perth Western Australia | Women`s Health | Weight Loss | Detox Programs | Counselling

Chilli Garlic Quail with Ginger

Although a little fiddly to eat, quail are absolutely delicious
smothered with a hot chilli marinade and baked, grilled or
barbecued to perfection. Use less sambal oelek for a
milder flavour.

4– 6 quail
3 garlic cloves, crushed
1 small onion, grated
3 tbsp sambal oelek
1 tbsp light soy sauce
2 tsp grated fresh ginger
2 tsp brown sugar
1 tbsp light olive oil

Use a sharp pair of kitchen scissors to cut the quail in half,
cutting away and discarding the backbones and necks (if attached).
It is easier to use the scissors than a sharp knife as you have
a little more control over cutting through the bones.

Combine all the remaining ingredients in a bowl and mix well.
Use a pastry brush to brush the mixture generously over the
pieces of quail. Place the quail in a non-aluminium dish and
pour over any remaining marinade. Cover the quail and
refrigerate for at least 4 hours.

Place the quail in a single layer, skin-side up, on a wire rack over
a baking dish. Bake in a 190 ºC oven, brushing with any marinade
remaining in the dish, for about 30 minutes or until cooked.

Serves 2 to 4

Variation: Chicken legs or thighs (with the bone) can be cooked using this
marinade. They take about 40 minutes to cook.

Copyright © Jan Purser