Broiled Quail With Raisin and Apple Stuffing

Name: Broiled Quail With Raisin and Apple Stuffing
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup fresh or canned chicken broth; 1/4 pound bulk sausage meat; 1/2 cup chopped onion; 1/2 cup chopped apple cut in small cubes; 3/4 cup golden raisins; 1/4 cup couscous; 1/4 teaspoon cumin; 1/8 teaspoon cinnamon; Salt and freshly ground pepper to taste; 4 tablespoons gin; 4 tablespoons chopped fresh coriander (cilantro); 8 quail, boned except for the wings, thighs and legs; 1 tablespoon melted butter; 1 tablespoon olive oil; 2 tablespoons chopped fresh thyme or 1 teaspoon dried; 1 tablespoon lemon juice

By Pierre Franey

Total Time: 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

½cup fresh or canned chicken broth
¼pound bulk sausage meat
½cup chopped onion
½cup chopped apple cut in small cubes
¾cup golden raisins
¼cup couscous
¼teaspoon cumin
⅛teaspoon cinnamon
Salt and freshly ground pepper to taste
4tablespoons gin
4tablespoons chopped fresh coriander (cilantro)
8quail, boned except for the wings, thighs and legs
1tablespoon melted butter
1tablespoon olive oil
2tablespoons chopped fresh thyme or 1 teaspoon dried
1tablespoon lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the broiler to high.
Step 2
In a saucepan, bring the chicken broth to a simmer.
Step 3
Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
Step 4
Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
Step 5
Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
Step 6
Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
Step 7
Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
Step 8
Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.