Based on a Bill Grainger recipe, I love this quail dish served with couscous salad and chilli mint harissa.
Grind the garlic, spices, salt and pepper with a mortar and pestle until a paste, then add olive oil. Place quails in a shallow dish and rub with the spice mix with this marinade of spices and oil. Leave overnight.
Preheat oven to 220 degrees C. Heat an ovenproof frying pan over high heat until very hot. Sear the quails, skin side down in the pan for 2 minutes. Turn the quails over and cook for a further 2 minutes. Bake in the oven for 8 mins. Remove from the oven and leave in the pan for a further 10 minutes. Serve on couscous salad drizzled with harissa and pan juices.
For the salad, whisk together the olive oil, lemon juice, salt and pepper. Place the couscous (fork it through to break it up), tomatoes, cucumber, shallots, mint and parsley in a bowl and mix well. Pour dressing over salad and mix again.
For the harissa, combine all the ingredients, except the mint in a blender and blend until smooth. Pour into a bowl, and add chopped mint before serving.
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