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Stuffed Quail

Ingredients for 4 servings

  • 8 whole quails (Wellgoods)
  • 4 tablespoons rice
  • 1 tomato finely chopped
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 4 tablespoons olive oil
  • ½ teaspoon oregano
  • 2-3 tablespoons pomegranate kernels
  • 2-3 tablespoons honey
  • 2 cups chicken stock
  • 4 cups boiled beans
  • ½ red chilli pepper chopped in large pieces
  • 1 tablespoon finely chopped parsley
  • 1 carrot chopped in large pieces
  • 1 celery stalk chopped in large pieces
  • 1 lemon cut in slices

Method of Preparation

  • Heat the olive oil in a pan and lightly sauté the onion, garlic, and tomato
  • Throw in the rice, oregano, pomegranate and sauté for another 2-3 minutes
  • Add salt and pepper to the quail and stuff with the rice mixture. Brush each one with the honey, and place in a baking dish. Fill the baking dish with the stock and cover with aluminium foil. Cook in the oven for 35-40 minutes at 180°C
  • In a clean pan heat the beans, vegetables, parsley and chilli pepper until soft and cooked through
  • Serve the quail on top of the bean mixture and accompany with lemon slices

Tip: Quails (Wellgoods) are ideal bird choices for stuffing.

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