Name: Grilled quail with chermoula and tomato mint salad
Cuisine: Moroccan
Ingredients: ¼ cup Chermoula; 6 vine-ripened tomatoes, sliced; 1 red onion, diced; 1 teaspoon sea salt; 1 cup spearmint leaves, shredded; 25 ml strained lemon juice; ½ teaspoon freshly ground black pepper; 6 large quail; 1 teaspoon cumin seeds; 175 ml olive oil

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The flavours of Morocco were the inspiration for this warm, spiced quail and salad combination. Be sure to use large, plump quails and vine-ripened tomatoes for the best results. Other poultry such as chicken, guinea fowl or pheasant can also be used — make sure you alter the cooking times accordingly.

Ingredients

1 teaspoon cumin seeds
6 large quail
175 ml olive oil

Africa
Morocco
Mediterranean
Gluten-free

Method

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Spatchcock quail by cutting away their backbones and flattening them out, then trim wing tips back to first joint. Mix oil, lemon juice, pepper and ground cumin and pour over birds.
Heat a chargrill or barbecue, then cook quail skin-side to the grill for about 4

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Ingredients

Method

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