Quail with Ginger-Cranberry Pilaf
- Active Time 45m
- Total Time 1h 45m
4 servings, 2 quail & 1 1/2 cups pilaf each
Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn’t be easier to roast. And the flavor payoff is big—rich, succulent meat that is a dark-meat lover’s delight.
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 2 tablespoons minced fresh ginger
- 3/4 cup dried cranberries
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups long-grain brown rice
- 4 cups reduced-sodium chicken broth
- 8 semi-boneless quail (about 4 ounces each; see Shopping Tip)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 cups chopped peeled pears (about 2 medium)
Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add the onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in the cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45-50 minutes.
Meanwhile, season the quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3-4 minutes per side. Transfer to a large plate.
Preheat the oven to 350 degrees F.
When the rice is done, stir in the pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10-15 minutes. Serve the quail with the pilaf.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
683 calories; 22g total fat; 5g total saturated fat; 78mg cholesterol; 773mg sodium; 92g carbohydrates; 7g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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