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    Grilled Quail with Ras el Hanout

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    Grilled Quail with Ras el Hanout

    The Middle Eastern rub, ras el hanout, with its mix of spices and dried rose petals, imparts a fabulous flavour to this dish. Serve the quail with some wilted spinach and wedges of lemon.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus marinating 25 minutes

    Serves: 6


    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • 1 cinnamon stick
    • 10 dried rose buds
    • 1 tsp ground turmeric
    • 1 tbsp grated ginger
    • 1 dried red chilli
    • 1 garlic clove, peeled
    • 6 quail


    1. Put the coriander seeds, fennel seeds and cinnamon stick in a frying pan and place over a low heat; when they begin to pop, take off the heat and put in a pestle and mortar with the rose buds, turmeric, ginger, chilli and garlic.
    2. Pound everything together to a fine paste. Spatchcock the quail by cutting out the backbones and pressing to flatten them. Work the rub into the skin; leave for at least 2 hours.
    3. Heat a griddle pan. Season each quail with salt and cook skin-side down for 5 minutes until golden; turn over and cook for 5 minutes more.

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    Drinks recommendation

    A well-chilled beaujolais, full of juicy freshness, is always lovely with quail but exceptional with this spicy version.


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