Stuffed quail
Description
Tender quail meat pairs perfectly with couscous... The meat stays juicy thanks to the vibrant filling. By the way, there's no need to worry about a side dish—this is a true "two-in-one" meal. And what an amazing aroma it has, thanks to the citrus ingredients! I'd like to add that you can substitute the bell pepper with other vegetables, and the orange with lemon.
Instructions
- 1
Step 1
Rinse the quails and pat them dry. Then rub them with salt and pepper.
- 2
Step 2
Prepare the sauce. Squeeze the juice from the oranges and strain through a sieve.
- 3
Step 3
Grate the peeled root on a fine grater.
- 4
Step 4
Add honey, ginger, and lemon juice to the orange juice. Mix the mixture thoroughly. The sauce is ready!
- 5
Step 5
Place the quails into a bag, preferably a sealed one. Pour the sauce over them. Let the birds marinate in the refrigerator for 30 minutes.
- 6
Step 6
Finely chop the peeled onion. Sauté it in oil until soft.
- 7
Step 7
Then turn off the heat. Add the couscous to the pan. Pour in the broth. Cover with a lid. Let the ingredients sit for 7 minutes.
- 8
Step 8
Chop the washed pepper into small cubes.
- 9
Step 9
Add to the pan, along with salt and paprika. Mix the filling.
- 10
Step 10
Stuff the bird. Place the birds in a greased baking dish. Pour the sauce from the packet over the top.
- 11
Step 11
Bake the quails in the oven at 180 degrees for 25 minutes. Occasionally baste them with the sauce that forms.