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Barbecued Quail with Monkey Nut Chutney Mango, Fresh Herb and Couscous Salad

With mangos in season, try this easy recipe by Game Farm for the perfect summer salad.


  • 400g quail breasts

  • 4 tbsp Bitton Monkey Nut Chutney

  • 2 tbsp olive oil

  • 2 large ripe mangoes

  • 1 cup couscous

  • 1 cup boiling water

  • ¼ cup chives, cut into 2cm lengths

  • ½ cup flat leaf parsley, leaves only

  • ½ cup basil, leaves only, torn in half

  • ½ cup coriander, leaves only

  • ¼ cup mint, leaves only, torn in half

  • 3 tbsp Bitton Gourmet Lemon Dressing

  • sea salt and freshly ground black pepper


  • For the quail::

  • 1.

    Place the breasts into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes.

  • 2.

    Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside.

  • To prepare the salad::

  • 1.

    Place the couscous into a large bowl and pour boiling water over; cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste.

  • 2.

    Pre-heat the barbecue, then place the quail breasts and mango cheeks onto barbecue grill and cook for about 5 minutes. Turn and cook for a further 3 minutes.

  • 3.

    To serve, place a breast on each plate with a cheek of mango and some couscous salad. Serve immediately.

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