Name: Braised Quail (Pilinja Pecheni)
Yield: Serves 4
Cuisine: Macedonian
Ingredients: ¼ teaspoon nutmeg; ¼ teaspoon paprika; Chopped parsley, for garnish; 2 cups (450 g) small peeled pearl onions (frozen are fine); ½ teaspoon kosher salt; 1 cup (240 ml) red wine; 2 tablespoons (30 g) butter, at room temperature; 4 quail (2 lb/900 g in total), backbone removed, spatchcocked

Preparation info

Serves
4

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

Game birds are quite popular in Macedonia. They can be found in the lowlands and open fields, particularly in the regions of Pelegonjia and Dolnesko. If you can’t find quails in your local market, you can easily substitute Cornish hens or chicken thighs in this recipe; just adjust the cooking time accordingly. Serve this dish with Pilav Od Oriz (Rice Pilaf) or Pecheni Kompiri (Roasted Potatoes).