Quail In Ancho Chile & Honey Sauce Recipe

Name: Quail In Ancho Chile & Honey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 semi-boneless quail; Marinade; 4 tablespoons olive oil; 1 1/2 ounces pure dried ancho chile powder; 2 tablespoons chopped garlic; For the sauce; 3/4 tablespoon vegetable oil; 1/4 onion, finely chopped; 2 tablespoons pure dried ancho chile powder; 4 tablespoons honey; 1 cup chicken broth; 2 teaspoons cornstarch, dissolved in; 2 teaspoons cold water; salt; 1 pinch ground cinnamon; 1 pinch ground cloves

Servings: persons

4 semi-boneless quail
Marinade
4 tablespoons olive oil
1 1/2 ounces pure dried ancho chile powder
2 tablespoons chopped garlic
For the sauce
3/4 tablespoon vegetable oil
1/4 onion, finely chopped
2 tablespoons pure dried ancho chile powder
4 tablespoons honey
1 cup chicken broth
2 teaspoons cornstarch, dissolved in
2 teaspoons cold water
salt
1 pinch ground cinnamon
1 pinch ground cloves

1
In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
2
To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
3
Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
4
Reduce heat and add honey, stirring over low heat until dissolved.
5
Stir in the cornstarch dissolved in water and whisk sauce until thickened.
6
Season with salt to taste.
7
To prepare the quail: Remove quail from marinade.
8
On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
9
Serve with ancho-honey sauce drizzled over.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 semi-boneless quail, Marinade, 4 tablespoons olive oil, 1 1/2 ounces pure dried ancho chile powder, and more.

Yes, Quail In Ancho Chile & Honey Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quail In Ancho Chile & Honey Sauce

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