Charmoula Spiced Roast Quail

Charmoula Spiced Roast Quail

Charmoula Spiced Roast Quail

Yield: Serves 2-3


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


Oven Temperature: 475-500 degrees

  1. 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.
  2. Flame Height: 3
  3. In the center of the oven, preheat a large and shallow steel pan (a paella pan works great) for 5 minutes.
  4. 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.
  5. 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.

Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list