Directions:
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
- What to drink:Concha y Toro TerrunyoCasablanca Valley Sauvignon Blanc '07
- Cooks notes: Quail eggs can be cooked 1 day ahead; chill until cold, then peel and keep chilled, covered. Bring to room temperature before serving. Sauce can be made 1 day ahead and chilled (covered once cool). Reheat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.69 Kcal (4047 kJ) | ||
| Calories from fat | 547.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.86g | 94% | |
|---|---|---|---|
| Cholesterol | 364.25mg | 121% | |
| Sodium | 1972.37mg | 82% | |
| Potassium | 1016.17mg | 22% | |
| Total Carbs | 28.83g | 10% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 77.63g | 155% | |
| Vitamin C | 5mg | 8% | |
| Iron | 3.7mg | 21% | |
| Calcium | 140.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 210.38 Kcal (881 kJ) | ||
| Calories from fat | 119.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 94% | |
|---|---|---|---|
| Cholesterol | 79.27mg | 121% | |
| Sodium | 429.25mg | 82% | |
| Potassium | 221.15mg | 22% | |
| Total Carbs | 6.27g | 10% | |
| Sugars | 0.47g | 9% | |
| Dietary Fiber | 0.83g | 15% | |
| Protein | 16.89g | 155% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 0.8mg | 21% | |
| Calcium | 30.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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