Blood orange and chili-glazed quail ( 4 Ingredients )

Blood orange and chili-glazed quail 

Ingredients :

  1. 6 quails (2 pounds) 
  2. 1⁄2 cup blood orange juice 
  3. 1 fresh long red chili, chopped finely 
  4. 2 tablespoons brown sugar 
Prep + cook time : 35 minutes
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
Blood orange and chili-glazed quail 

Instructions :

  1. 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.
  2. Cook quail, covered, on heated oiled grill pan (or grill or barbecue) about 20 minutes or until cooked through.
  3. Meanwhile, stir juice, chili, and sugar in small saucepan over low heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered,
  4. about 5 minutes or until thick and syrupy.
  5. Serve quail with syrup drizzled over the top.
  6. 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 are
related to the partridge and pheasant.
Other recipes Side Dishes : Here

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