Directions:
- Stir together first 6 ingredients in a small saucepan. Add 1 cup chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Cool 5 minutes. Process mixture in a food processor 1 minute or until pureed. Set aside.
- Truss each quail with heavy string or by inserting a wooden pick through end of one leg, tip of breast, and end of other leg. Sprinkle quail with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in a large skillet over medium-high heat until hot. Fry quail, in batches, 5 minutes on each side or until browned. Place quail, breast side up, on a baking sheet or roasting pan. Brush with 1/3 cup fig puree.
- Bake, uncovered, at 475° for 15 to 16 minutes or until golden. Arrange quail on a platter, remove string or picks, and cover to keep warm.
- Combine remaining fig puree, 2 cups broth, 1 teaspoon salt and 1/4 teaspoon pepper in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 1 minute. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return sauce to saucepan. Combine cornstarch and water, stirring until smooth. Stir into sauce; cook over medium heat until sauce thickens. Serve sauce with quail.
- *If you can't find quail, use 6 large skinless, boneless chicken-breast halves. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet as directed above. Brown chicken in hot oil on both sides. Place chicken on a baking sheet; brush with 1/3 cup fig puree. Bake, uncovered, at 475° for 15 to 20 minutes or until chicken is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.67 Kcal (840 kJ) | ||
| Calories from fat | 114.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 20% | |
|---|---|---|---|
| Cholesterol | 162.1mg | 54% | |
| Sodium | 1234.03mg | 51% | |
| Potassium | 277.95mg | 6% | |
| Total Carbs | 18.51g | 6% | |
| Sugars | 13.08g | 52% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.75 Kcal (409 kJ) | ||
| Calories from fat | 55.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 20% | |
|---|---|---|---|
| Cholesterol | 78.96mg | 54% | |
| Sodium | 601.11mg | 51% | |
| Potassium | 135.39mg | 6% | |
| Total Carbs | 9.01g | 6% | |
| Sugars | 6.37g | 52% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 1.5g | 6% | |
| Vitamin C | 9.6mg | 33% | |
| Iron | 0.5mg | 6% | |
| Calcium | 27.9mg | 6% | |
* 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.
Try this similar recipes
-
Tasty Pork Chops
Orange juice, Brown sugar, Cider vinegar and 8 more.. -
Glazed Carrots and Cipollini Onions with Coriander and Orange
Butter, Cipollini onions, peeled, Water and 9 more.. -
Date Nut Bread
Orange rind, Orange juice, fresh squeezed, Butter, Sugar and 8 more.. -
Southwestern Lamb Chops
Orange juice, Jalapeno peppers, seeded and finely chopped and 9 more.. -
Roast Pork Puertoricano
Orange , zest of, grated, Orange juice, Olive oil and 7 more.. -
Simple Beef Tips and Noodles
Vegetable oil, Cubed beef stew meat, Onion, diced and 8 more.. -
Vegetable Lasagna
Vegetable oil and 18 more.. -
Chicken Ragout
Butter, Sliced onions, Cremini mushroom, sliced and 10 more.. -
Chicken Curry
Butter, Onions, peeled and thinly sliced, Curry powder and 9 more.. -
Swashbuckler's Scallops
Butter, Garlic, minced, Red bell pepper, diced and 11 more.. -
Eggs in Maple-Ham Cups
Unsalted butter or 2 tbsp margarine, melted and 6 more.. -
Eggs in Maple-Ham Cups
Unsalted butter, melted, Maple syrup and 6 more..
Also Try
-
Glazed Pork Tenderloin with Sugared Apples
Honey, Ground coriander, Lemon juice, Pork tenderloin and 3 more.. -
-
-
-
-
-
-
-
-
Glazed Chicken with Lemon Relish
Chicken broth, Butter, Chopped onion, Honey, Dried thyme and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
