Quail in garlic-ginger sauce

Category: Meat dishes
Quail in garlic-ginger sauce

Ingredients

quail 1 kg
For the sauce:
fresh ginger root (grated) 2 h l
garlic 6-8 teeth
orange (medium) 1 PC
juice and zest of half a lemon
light honey 2 h l
saffron 0.5 box l
mixture of four peppers (ground) 1 tsp
cayenne pepper (ground), salt taste
rum or cognac 1 tbsp
olive oil 70-100 ml
carrots (medium) 1 PC

Cooking method

  • 1. Squeeze the juice from the orange, remove the zest from the half of the lemon and squeeze the juice. Cut the ginger root and garlic into strips, grind the pepper mixture not too finely.
  • 2. Pour freshly squeezed juice into a blender, add zest, ginger, saffron, garlic, pepper, salt and honey. Pour in olive oil and beat together until lightly thickened. Add rum or cognac and beat again.
  • 3. Put the carrots cut into circles on the bottom of the baking dish, then place the prepared quail carcasses tightly and pour over the sauce.
  • 4. Put in an oven preheated to 180C and bake for about 40-60 minutes, periodically pouring sauce.

Note

The quail is very juicy and incredibly fragrant. The recipe is not at all troublesome and versatile - you can cook both in the oven and in a multicooker.
Cook with love and bon appetit!

julifera
It's a shame to say, but I have never eaten or cooked quail.
Somehow they were not on sale before. And now there is, but the price is not fun.
When I go broke for quails, I will definitely start with this recipe, a very interesting marinade
Thank you Marinochka
Olesya425
I'd like to try these quails! Duc, what am I thinking: the price of quails is beyond reality, then the pigeons are mono from a slingshot ... And I'll definitely bungle the chicken in the ent marinade, it hurts the marinade anti-freshened.
Twist
julifera, Julia Thank you! The price for quail is, to put it mildly, not quite adequate. Therefore, I do not cook them often, only for the festive table. And, of course, I try to find more interesting recipes.
I would be very glad if this one comes in handy and you like it!

Olesya!
The chicken is also delicious. Only it is better to cook it in portions. And it is better to lightly fry before sending to the oven, then it will turn out juicier.
MariS
I recognize your creations in terms of design and composition of ingredients! Excellent quails, Marisha!
In the absence of these, you can cook a chicken meat ... I'll bookmark it, thanks. The sauce is very interesting!
I made a similar sauce for pork using some ingredients and will try it in the evening.
Twist
Marisha, thanks for the compliment! Feel free to do the chicken, it works great.
I made a similar sauce for pork using some ingredients and will try it in the evening.
I also have a lot of respect for pork. I hope you will post the recipe? I will wait.
Luceria
Marina, cooked quails in Dex-60 according to this recipe. Delicious!
The marinade is very tasty, the meat is excellent! Thanks for the recipe!
Twist
Yulia, I am very glad that everything worked out and the birds were to your taste! Cook for your health and eat with pleasure!

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