Blood orange and chili-glazed quail
Ingredients :
- 6 quails (2 pounds)
- 1⁄2 cup blood orange juice
- 1 fresh long red chili, chopped finely
- 2 tablespoons brown sugar
Serves : 8
Nutritional count per serving :
6.6g total fat (1.7g saturated fat); 123 cal; 4.4g carbohydrate; 11.3g protein; 0.1g fiber .
Blood orange and chili-glazed quail
Instructions :
- Using kitchen scissors, cut along both sides of quails’ backbones; discard backbones. Halve each quail along breastbone; cut each in half again to give a total of 24 pieces.
- Cook quail, covered, on heated oiled grill pan (or grill or barbecue) about 20 minutes or until cooked through.
- Meanwhile, stir juice, chili, and sugar in small saucepan over low heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered,
- about 5 minutes or until thick and syrupy.
- Serve quail with syrup drizzled over the top.
- Blood orange and chili-glazed quail
Tip:
Quail are small, delicately-flavored farmed game birds ranging in weight from 8 ounces to 12 ounces. They arerelated to the partridge and pheasant.
Other recipes Side Dishes : Here
