Tasty Quail Tagine Dish

A flavorful dish brings tender quail together with warm spices and rich vegetables for a comforting meal. Perfect for sharing, it’s a delightful way to enjoy a taste of North African cuisine at home.

Kitchen Tips

Brown the quail well before adding liquids to enhance flavor.
Use fresh spices for the best aroma and taste.
Cook on low heat to keep the meat tender and avoid drying out.

Ingredients 0/8

2 tablespoons ras el hanout 2 tablespoons olive oil, or more as needed 1 ounce leeks, cut into 1/2-inch rounds 1 clove garlic, peeled and crushed 10 dried apricots 8 ounces potatoes, cut into 1-inch slices 5 cherry tomatoes 2 tablespoons chopped fresh cilantro

Why This Dish Is Amazing

This dish combines tender quail with rich spices, creating a wonderful blend of flavors. It’s a unique and exotic meal that is both comforting and exciting. The slow cooking process helps the meat become juicy and full of taste.

Step 1

Rub the ras el hanout all over the quail, making sure to get under the wings and legs too. Use all the seasoning and let the birds sit at room temperature for about 30 minutes to soak up the flavors.

Step 2

While the quail is resting, preheat your oven to 375°F (190°C). Take out the middle rack or racks and move the lower rack to its lowest position.

Step 3

Place a diffuser over your stove burner so the tagine base doesn’t sit directly on the heat. Put the base on the diffuser and warm it over medium heat. Add the oil, then toss in the carrots and leeks. Cook them, stirring occasionally, until the leeks soften—this should take around 5 minutes. Use a wooden spoon to separate the leek rounds, then push the vegetables to the sides.

Step 4

Nestle the quail and garlic cloves into the center of the tagine and brown the birds on all sides. This will take about 10 minutes, and you might need to add a little more oil depending on how fatty your quail are. Once browned, take the tagine off the heat.

Step 5

Arrange the apricots, potatoes, and tomatoes around the edges of the tagine, leaving the quail exposed. Sprinkle everything with the loomi aswad.

Step 6

Cover the tagine and pop it into the oven. Roast until the quail reaches an internal temperature of 150°F, which should take about 35 to 40 minutes. If you like, uncover the tagine and give the quail a quick 2 to 3-minute blast under the broiler to crisp up the skin.

Step 7

Before serving, scatter some fresh coriander on top. This dish goes great with a cold glass of milk on the side.

172

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Advice

Serve this meal with fluffy couscous or warm flatbread to soak up the delicious sauce. A side of roasted vegetables or a fresh salad can add a nice balance to the rich flavors. Garnish with fresh herbs like cilantro or parsley for extra color and freshness.

Keeping Leftovers Fresh

Allow the dish to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture of the meat and sauce.

Frequently Asked Questions

What is ras el hanout and can I substitute it?

Ras el hanout is a North African spice blend with warm, aromatic flavors. You can substitute it with a mix of cumin, coriander, cinnamon, and paprika if needed.

How do I know when the quail is fully cooked?

The quail is done when it reaches an internal temperature of 150°F (65°C). Use a meat thermometer to check.

Can I use a regular pot if I don’t have a tagine?

Yes, a heavy-bottomed oven-safe pot or Dutch oven works well as a substitute.

Why do I need to use a diffuser on the stove?

The diffuser prevents the tagine base from direct high heat, allowing gentle, even cooking without cracking.

Can I prepare this dish ahead of time?

You can season the quail in advance, but it’s best to cook and serve the dish fresh for optimal flavor and texture.

What can I serve with this dish?

It pairs nicely with couscous, rice, or crusty bread, and a cold glass of milk as suggested enhances the flavors.

How do I get the quail skin crispy?

After roasting, you can broil the quail uncovered for 2 to 3 minutes to crisp up the skin.