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Moroccan Quails With Grapes
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Ground dried ginger is used in this dish in Morocco, though if you prefer, you could crush fresh root ginger in a garlic press and use the juice instead. Serve with couscous.
The Corker recommends- A clever, richly textured blend of chardonnay and viognier sets off this tender quail dish.
Typical values per serving:
This recipe was first published in October 2007.