Savory Moroccan Quail Tagine

Contains:  Nightshades. Is:  Gluten-free, tree-nut free, paleo, Whole30, one-pot cooking.

The source recipe is here:  Savory Quail Tagine Recipe | Allrecipes  I modified it hither and yon, but not drastically. 

The recipe makes use of a tagine, a specialized Moroccan cooking pot.  You can certainly adapt to a large oven-ready skillet that you can cover.

I was drawn to this for the Moroccan seasonings, also because I’ve just purchased a tagine (one with cast iron under enamel, so I can use it on the induction cooktop), and because it only called for ONE quail for an entire meal for two.  Yes, this meal is based on “meat as a condiment”, (which I really thought the phrase “plant based” meant when I first heard that expression… frankly, knowing the dictionary meaning of the word, “base”, I still believe that…  meat as a possible though not an essential condiment, because the BASE came from plants…)

PS, you can certainly make the recipe below meat-free and vegan.  I’d try eggplant/aubergine or okra, maybe a few peanuts for a dollop of protein.  Indeed, intriguing enough that I plan to do a vegan version of this dish somewhere down the road!  Yay New Tagine!

PPS:  I am not really certain ONE quail (at least of the Coturnix variety) is enough for two people.  But then again… it can be!

The original recipe called for dried apricots.  I really really loathe most dried fruits, but had last spring gone and ordered dried figs, as a part of an online cooking challenge to make something with an ingredient one does not normally like.  The figs arrived too late, and I have yet to use them.   I do suspect they’ll be fine in moderation and cooked INTO a dish, such as the below.  So, rather than coming up with dried apricots to sit around in the pantry aside the dried figs – I’m using the figs, instead.  (And, a few less of them than the source recipe wants me to swallow!)

Home grown ingredients: quail, potato, garlic.

I really think this dish would be best served with TWO quail, one per serving.  But maybe the recipe originator had larger quail than I!

Prep Time:  20 minutes.
Cook Time:  20 minutes + 40 minutes.
Rest Time:  Not essential.
Servings: 2.
Cuisine:  Moroccan.
Leftovers:  Yes.

Savory Quail Tangine

INGREDIENTS:

• 1 whole quail, cleaned and de-gutted.  
• 2 tablespoons ras al hanout.
• approximately 2 tablespoons of olive oil.
• 2-3 ounces shredded carrot.  
• 2 ounces leeks, cut into 1/4-1/2 inch rounds, white or pale green parts only. 
• 1 clove peeled and crushed garlic.  (Mine were very tiny this year, so I used two…)
• 5-6 ounces of dried figs or apricots, coarsely chopped. 
• 6-8 ounces potatoes, chunked.  
• 1 good quality tomato, chopped into 8ths more or less.  
• 1 teaspoon loomi aswad (dried black lime seasoning) – I found mine on Amazon.
• Optional topping:  fresh chopped cilantro, or scallion/green onion.  

METHOD:  

Rub ras al hanout all over the surface and in the cavity of the quail, leaving no area untouched.  Use every last bit of this seasoning.  Let the bird rest at room temperature for approximately half an hour.  

Pre-heat oven to 375 F / 190 C, removing other racks than the lowest one – tagines are tall cookery implements!  

If you are using a clay tagine, you will need a diffuser over the burner/hob so that your tagine base is not in direct contact with the heat.  If so, put the tagine base on this diffuser prior to any further cooking.  Mine is iron/steel (for induction range purposes) so if you have one of these, this step is not necessary.  Such a base will go directly over the burner/hob.  

Heat to “medium”, then add the oil  When that heats up, add leeks and carrots.  Sauté until tender, approximately 5 minutes.  

Push these veggies to the sides of the tagine, and add quail and garlic.  Cook this quail on all sides until browned, which will take about 8-10 minutes.  If this quail needs more oil to cook effectively, you may add some.  Now, remove the tagine from the heat.  

Place the figs/apricots, potatoes and tomatoes around the edges of the tagine with the other veggies.  Sprinkle all with the loomi aswad.  I allowed the veggies to contact the quail.  

Using the tagine cover, cover the base and put on that bottom rack in the pre-heated oven.  Roast 35-40 minutes.  

Remove from oven, top with optional cilantro/coriander leaves and/or green onion.  Serve.  Split the quail for the two of you.  (Frankly, after making the above, I’d use two and double the amount of ras al hanout…. )

Link Party Sharings: 

Fiesta Friday

Farmhouse Friday.

What’s for Dinner?  Sunday Link-Up.  

Homestead Blog Hop.

Full Plate Thursday.