Delicate quail meat is ideally combined with couscous … The meat will remain juicy due to the bright filling. By the way, you don't need to worry about the side dish at all, the dish is from the "two-in-one" category. And what an aroma will turn out! Indeed, the composition contains citrus fruits. I would like to add that sweet peppers can be replaced with other vegetables, orange - with lemon.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Bird / Quail
Dish: Hot dishes / Whole dishes / Stuffed
Cuisine geography: European
- Quail - 4 Pieces
- Couscous - 100 Grams
- Chicken broth - 200 Milliliters
- Bulgarian pepper - 3 Pieces
- Onions - 1 Piece
- Orange - 2 Pieces
- Ginger root - 1 Piece (1-1.5 cm piece)
- Vegetable oil - 1 tbsp. the spoon
- Honey - 1 Teaspoon
- Lemon juice - 1 teaspoon
- Paprika - To taste
- Salt - To taste
- Ground black pepper - To taste
How to cook "Stuffed quail"
Rinse and dry the quail. Then rub them with salt and pepper.
Prepare the sauce. Squeeze the juice from the oranges and strain through a strainer.
Grate the peeled root on a fine grater.
Add honey, ginger and lemon juice to the orange juice. Stir the mixture thoroughly. The sauce is ready!
Put the quail in a bag, which is best sealed. Pour the sauce over them. Leave the bird to marinate for 30 minutes in the refrigerator.
Finely chop the peeled onion. Fry it in oil until soft.
Then turn off the heat. Add couscous to the skillet. Pour broth over it. Close the cover. Leave the ingredients on for 7 minutes.
Cut the washed pepper into small cubes.
And add to the pan, as well as salt and paprika. Stir the filling.
Stuff the bird. Place the carcasses in a greased baking dish. Top with the sauce from the bag.
Bake the quail at 180 degrees in the oven for 25 minutes. Sprinkle them occasionally with the resulting sauce. Enjoy your meal!