📝 About This Recipe
This exquisite Moroccan-inspired dish elevates the delicate, sweet meat of quail by slow-braising it in a traditional clay vessel with aromatic spices. The infusion of warm cinnamon, earthy saffron, and floral honey creates a complex glaze that perfectly complements the succulent poultry and chewy dried apricots. It is a celebratory meal that captures the essence of North African hospitality, offering a balance of savory depth and sun-drenched sweetness.
🥗 Ingredients
The Poultry
- 8 pieces Quail (whole, cleaned and patted dry)
- 3 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Salt and Black Pepper (to taste)
Aromatics and Spices
- 2 Yellow Onion (finely grated or very finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Turmeric
- 1 tablespoon Ras el Hanout (Moroccan spice blend)
The Braising Liquid
- 1.5 cups Chicken Stock (low sodium)
- 1 cup Dried Apricots (halved)
- 2 tablespoons Honey (wildflower or orange blossom)
- 1 piece Cinnamon Stick
For Garnish
- 1/4 cup Blanched Almonds (toasted until golden)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Begin by seasoning the quails generously with salt and black pepper. In a large tagine or a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat.
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2
Brown the quails in batches, ensuring you don't crowd the pan. Sear for about 3-4 minutes per side until the skin is beautifully golden brown. Remove the quails and set them aside on a plate.
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3
Reduce the heat to medium. In the same fat, add the grated onions and cook for 5-7 minutes until they are soft and translucent, stirring frequently to scrape up any browned bits.
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4
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
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5
Add the ground cinnamon, turmeric, and Ras el Hanout. Toast the spices for 1 minute, stirring constantly to prevent burning; this awakens the essential oils.
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6
Pour in the chicken stock, the saffron water (including the threads), and the honey. Stir well to combine the flavors.
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7
Return the browned quails to the pot, nestling them into the liquid. Add the cinnamon stick and the dried apricots.
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8
Bring the liquid to a gentle simmer, then cover the tagine with its conical lid (or the Dutch oven lid). Lower the heat to the lowest setting.
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9
Braise the quails for 30-35 minutes. Halfway through, gently turn the quails to ensure they are evenly coated in the sauce.
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10
Check the quails for tenderness; the meat should be very soft but not falling off the bone. Remove the lid.
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11
If the sauce is too thin, remove the quails temporarily and turn the heat up to medium-high for 5 minutes to reduce the liquid into a thick, syrupy glaze.
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12
Place the quails back into the sauce to coat them thoroughly. Taste and adjust seasoning with more salt or honey if desired.
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13
Just before serving, garnish the dish with toasted almonds, fresh cilantro, and a sprinkle of sesame seeds for texture and color.
💡 Chef's Tips
Always pat the quail dry before searing; moisture is the enemy of a golden-brown crust. If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Don't skip grating the onion; the juices from the grated onion create a much smoother, thicker sauce than chopped onions. Be careful not to overcook the quail, as they are small and lean; 30-40 minutes of braising is usually the 'sweet spot'. For an extra layer of flavor, add a teaspoon of orange blossom water at the very end of cooking.
🍽️ Serving Suggestions
Serve over fluffy steamed couscous to soak up the aromatic sauce. Pair with a side of Moroccan carrot salad with cumin and lemon for a bright contrast. A crisp, dry Rosé or a light-bodied Pinot Noir complements the gamey yet sweet notes of the dish. Warm crusty bread or traditional Moroccan Khobz is perfect for dipping into the remaining glaze. Finish the meal with a glass of fresh Moroccan mint tea to cleanse the palate.