Roast Quail With Cured Lemon

Ingredients

• Servings: 4
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1 pinch cayenne pepper (optional)
• 4 whole quail
• 8 slices cured lemon, patted dry
• 1 cup chicken broth
• 1 slice cured lemon, minced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c).
• whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
• place 1 cured lemon slice in the cavity of each quail. tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
• heat remaining olive oil in a large skillet over high heat. cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. remove from heat. turn each quail, breast-side facing up. place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
• roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
• remove quail to a plate. pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. cook until reduced by half, about 5 minutes. stir minced lemon into broth mixture. return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.