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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If fresh quail are unavailable, look for frozen ones at your supermarket, or order them from Haute Home (1-888-466-3992 or ). Ingredients:
2 teaspoons black peppercorns |
1 teaspoon coriander seeds |
2 teaspoons coarse sea salt |
10 whole allspice |
1 (7-ounce) can chipotle peppers in adobo sauce, undrained |
1/2 cup white wine |
1/2 cup frozen orange juice concentrate, thawed and undiluted |
1/3 cup white wine vinegar |
1/4 cup minced onion |
4 garlic cloves, minced |
12 (3.5-ounce) semiboneless quail |
1/2 teaspoon salt |
2 to 4 tablespoons olive oil |
Directions:
1. Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.
2. Process chipotle peppers in a blender until smooth. Measure 2 tablespoons puree, reserving remainder for another use. Stir together 2 tablespoons chipotle puree, spice mixture, wine, and next 4 ingredients.
3. Pour chipotle puree mixture into a large zip-top plastic freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.
4. Remove quail from marinade, reserving marinade. Sprinkle quail with 1/2 teaspoon salt.
5. Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels.
6. Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes or until done.
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