Another recipe to enjoy in the festive season from Nigel Slater. Serve with a simple rice pilau.
Ingredients
- 4 oven-ready quail
- 3 tsps ras el hanout
- 1 tbsp lemon juice – 1 tbs
- 2 tbsps honey
- 150 ml vegetable or chicken stock
Servings:
Instructions
- Set the oven at 220˚C/Gas 8.Rub the quail all over with ras el hanout. Put the lemon, honey and stock into a baking dish. Add the quail and gently spoon over a little of the liquid to moisten each one.
- Roast in the preheated oven for 20 minutes. Check they are not browning too much – a little dome of foil will help. Baste the birds with the honey and stock mixture halfway through cooking.
- Serve together with any juice from the tin (there won't be much), and tear apart with your hands.
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