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.
Savory Quail Tangine
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…. )
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