Quail with Rice

Name: Quail with Rice (Ortikia Pilafi)
Cuisine: Greek
Ingredients: 4-6 quail, with giblets or 3-4 chicken livers, chopped; 1 cup sweet red wine, such as Mavrodaphne; 4-6 quail, with giblets or 3-4 chicken livers, chopped; 4-6 quail, with giblets or 3-4 chicken livers, chopped; ½ cup olive oil; 3 medium onions, chopped; 1 cinnamon stick; 1½ cups long-grain rice; ½-1 teaspoon minced fresh chili pepper, or ⅓-½ teaspoon dried red pepper flakes; ½-1 teaspoon minced fresh chili pepper, or ⅓-½ teaspoon dried red pepper flakes; 1½ cups fresh or good-quality canned tomato puree; ½ teaspoon grated nutmeg; 1 cup sweet red wine, such as Mavrodaphne; 1½ cups fresh or good-quality canned tomato puree; 1½-2 cups chicken stock, warmed; ½ cup dry white wine; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper

Ortikia Pilafi

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

Quail is the only game one can find in Greek markets year-round. These birds come from game farms on the island of Zante and are very tasty. But like all game birds, they have only a little meat, so we supplement them with something substantial, like rice.

This recipe is my version of one of my mother’s dishes.

Ingredients

½ cup olive oil
3 medium onions, chopped
4-6 quail, with giblets

Europe
Greece
Main course
Gluten-free

Method

In a heavy skillet that can hold all the quail, heat half the oil and sauté the onions until tender, about 10 minutes. Add the quail and sauté on all sides until lightly browned, about 5 minutes. Pour in the red wine and cook for about 2 to 3 minutes more. Add the tomato puree, nutmeg, chili pepper, and cinnamon stick. Bring to a boil and simmer for 15 to 20 minutes. (You may prepare the dish u