Quail is very popular in Egypt, and quail roasted in this manner—juicy and fragrant, and delicious —is a favorite way of preparing it.
Yield: serves 8
- 8 1/4-lb. quail
- Juice of 1 lemon
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. ground cumin
- Salt and freshly ground black pepper
- 1 cup chicken stock
- 8 sprigs fresh curly parsley
- Rinse quail in cold water and pat dry with paper towels. Combine lemon juice, olive oil, and cumin in a large bowl and mix well. Season with salt and pepper. Add quail, stirring to coat evenly. Cover with plastic wrap and marinate in refrigerator overnight.
- Preheat oven to 350°. Place quail breast side up in a large roasting pan. Pour marinade over quail and add chicken stock. Roast until juices run clear, about 25 minutes. (Although the quail is not brown and crisp, it will be cooked through.)
- Transfer pan to top of stove and heat over medium-high heat for 1–2 minutes. Season juices with salt and pepper. Garnish quail with parsley. Transfer quail and juices to a serving platter. Serve with rice, if desired.
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