Sauteed Quail with Paprika Sauce and Moroccan-Spiced Vegetables Recipe

Name: Sauteed Quail with Paprika Sauce and Moroccan-Spiced Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole jumbo quail (6 to 8 ounces each); 1 small garlic clove; 1/4 teaspoon salt; 1 tablespoon paprika (preferably sweet Hungarian); 1 tablespoon extra-virgin olive oil; 2 tablespoons fresh lime juice; 1/8 teaspoon cayenne, or to taste; freshly ground black pepper; 2 tablespoons corn or canola oil; 2 tablespoons unsalted butter; Moroccan-spiced vegetables; bulgur pilaf or couscous

Servings: persons

6 whole jumbo quail (6 to 8 ounces each)
1 small garlic clove
1/4 teaspoon salt
1 tablespoon paprika (preferably sweet Hungarian)
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1/8 teaspoon cayenne, or to taste
freshly ground black pepper
2 tablespoons corn or canola oil
2 tablespoons unsalted butter
Moroccan-spiced vegetables
bulgur pilaf or couscous

1
With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.
2
Cut out and discard backbones and halve each quail lengthwise through breast.
3
Mince garlic and mash to a paste with salt.
4
In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute.
5
Remove skillet from heat and stir in lime juice and cayenne.
6
Pat quail dry and season with pepper and salt.
7
Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking.
8
Add quail and saute, skin sides down, until skin is golden, about 2 minutes.
9
Turn quail over and saute 2 minutes more.
10
Turn quail skin sides down and saute 1 minute more, or until skin is golden brown but meat is barely pink for medium.
11
Serve quail with Moroccan vegetables and bulgur pilaf or couscous.
12
Drizzle paprika sauce over and around vegetables and quail.

185

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 12 ingredients. The key ingredients include: 6 whole jumbo quail (6 to 8 ounces each), 1 small garlic clove, 1/4 teaspoon salt, 1 tablespoon paprika (preferably sweet Hungarian), and more.

Yes, Sauteed Quail with Paprika Sauce and Moroccan-Spiced Vegetables falls under the General 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.

Sauteed Quail with Paprika Sauce and Moroccan-Spiced Vegetables

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