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Braised Quail with Apricots and Currants

  • Author: Yotam Ottolenghi
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 4 1x


  • 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. 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. 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. 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. 4. Lift quail from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over quail and garnish with herbs.
  5. 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)