Butterflied Quail with an Orange, Cumin and Brown Sugar Glaze

Butterflied Quail with an Orange, Cumin and Brown Sugar Glaze

Author: Calvin Rourke Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 6 servings Category: DINNER

Description

Crisp-skinned, fragrant butterflied quail dressed in a glossy orange, cumin and brown sugar glaze, perfect for a special dinner.

Ingredients

  • 8 butterflied quail
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh orange juice
  • 2 tbsp sweet brown sugar
  • 4 peeled garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tsp sea salt
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Instructions

  1. 1. Preheat the oven to 250°C (500°F) and line an oven tray with baking paper.
  2. 2. For the marinade, mix olive oil, orange juice, brown sugar, garlic, cumin, and sea salt in a bowl.
  3. 3. Place quails in a plastic bag or a large dish, pour marinade over them, and massage into the quail.
  4. 4. If time allows, refrigerate the quails for a few hours or bring them to room temperature for 15 minutes before cooking.
  5. 5. Arrange quails on the tray, season lightly, and roast for 10 minutes.
  6. 6. Brush quail with remaining marinade, rotate the tray, and continue roasting for 5-10 minutes until browned and cooked through.
  7. 7. Let quail rest for 5 minutes before serving.