Roast Quail With Cured Lemon

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.

3. 3

   Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.

4. 4

   Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.

5. 5

   Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.

6. 6

   Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.