Charmoula Spiced Roast Quail
Charmoula Spiced Roast Quail
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Yield: Serves 2-3 |
Ingredients
1/4 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. parsley, chopped
2 Tbsp. cilantro, chopped
2 cloves garlic, minced
1 small shallot, minced
1 Tbsp. kosher salt
1 Tbsp. ground cumin
1 tsp. pimenton (Spanish smoked paprika)
1/8 tsp. cinnamon
1/8 tsp. cayenne
6 ea. quail, semi-boneless and split down the back
Preparation
Oven Temperature: 475-500 degrees
- Combine all ingredients except the quail in a medium sized bowl and stir to mix well and dissolve the spices. Add the quail and stir to coat the birds in the marinade.
- Flame Height: 3
- In the center of the oven, preheat a large and shallow steel pan (a paella pan works great) for 5 minutes.
- Remove the pan from the oven and drizzle with a little olive oil. Arrange the birds in the pan, flattened with the breast side up.
- Roast the quail in the center of the oven for 10-12 minutes, rotating the pan once. The skin should be browned and crispy and the breasts springy to the touch.
