Fig-Glazed Quail

Name: Fig-Glazed Quail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 710 milliliters chicken broth, divided; 2 Tbsps cornstarch; 10 dried figs, coarsely chopped; 1 teaspoons ground cinnamon; 2 Tbsps maple syrup; 118 milliliters fresh orange juice; 1 Tbsp grated orange rind; 1 teaspoons pepper, divided; 12 quail, dressed; 2 teaspoons salt, divided; 2 Tbsps vegetable oil; 59 milliliters water

Fig-Glazed Quail might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 571 calories, 44g of protein, and 35g of fat per serving. Head to the store and pick up vegetable oil, figs, cornstarch, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

Stir together first 6 ingredients in a small saucepan.

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Sauce Pan

Add 1 cup chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Cool 5 minutes. Process mixture in a food processor 1 minute or until pureed. Set aside.

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Chicken Broth

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Food Processor

Truss each quail with heavy string or by inserting a wooden pick through end of one leg, tip of breast, and end of other leg.

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Quail

Sprinkle quail with 1 teaspoon salt and 1/2 teaspoon pepper.

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Pepper

Quail

Salt

Heat oil in a large skillet over medium-high heat until hot. Fry quail, in batches, 5 minutes on each side or until browned.

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Quail

Cooking Oil

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Frying Pan

Place quail, breast side up, on a baking sheet or roasting pan.

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Quail

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Baking Sheet

Roasting Pan

Brush with 1/3 cup fig puree.

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Figs

Bake, uncovered, at 475 for 15 to 16 minutes or until golden. Arrange quail on a platter, remove string or picks, and cover to keep warm.

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Quail

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Oven

Combine remaining fig puree, 2 cups broth, 1 teaspoon salt and 1/4 teaspoon pepper in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 1 minute.

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Pepper

Broth

Salt

Figs

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Sauce Pan

Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return sauce to saucepan.

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Sauce