- 4 quails cut in half along the breastbone and back
- ¾ tsp dried chilli flakes
- ¾ tsp ground cumin
- ½ tsp fennel seeds, lightly crushed
- 1 tbsp olive oil
- 1 1/4 cups water
- 5 tbsp/75ml white wine
- 2/3 cup dried apricots, thickly sliced
- 2 1/2 tbsp currants
- 1½ tbsp sugar
- 1½ Tbsp tamarind paste (optional, use 3/4 Tbsps each of lime juice and light brown sugar mix)
- 2 Tbsp lemon juice
- 1 tsp picked thyme leaves
- salt and black pepper
- 2 Tbsp chopped mixed coriander and flat-leaf parsley, to garnish (optional)
- 1. Sprinkle quail with chile flakes, cumin, fennel seeds, 1/2 tsp salt, and black pepper. Massage and cover. Marinate in fridge for 2 hours or overnight.
- 2. Heat oil over medium-high heat in frying pan that is just large enough to hold quail snugly. Brown on all sides for about 5 minutes.
- 3. Remove quail from pan and discard most of fat, leaving 1 1/2 tsp. Add water, wine, apricots, currants, sugar, tamarind, lemon juice, thyme, 1/2 tsp salt, and pepper. Return quail to pan. Bring water to boil, cover pan and simmer 20 – 25 minutes, turning quail once or twice.
- 4. Lift quail from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over quail and garnish with herbs.
- Serve with plain rice, sprinkled with toasted pine nuts or almonds.
- Not included in Large Real Food Boxes: Chile Flakes, Cumin, Fennel Seeds, Olive Oil, White WIne, Sugar, Tamarind Paste (can be substituted with a mix of lime and sugar)