Imagine tender, succulent quail, marinated in a vibrant blend of aromatic spices and tangy dried lemon zest, then grilled to perfection until the skin is crispy and golden.
Each bite is a burst of smoky, citrusy, and slightly spicy flavors, perfectly balanced by the natural richness of the quail.
Served alongside a bright, fresh herb salad and charred lemon halves, this dish offers a refreshing contrast with every squeeze of caramelized citrus.
Spiced Quail with Charred Lemon and Herb Salad
*(Serves 4)*
Ingredients
For the Quail:
- 4 whole quail, spatchcocked (or quail breasts if preferred)
- 2-3 tsp of F N Good Food Butter Chicken Marinade seasoning (adjust to taste)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or sugar (optional, for a touch of sweetness)
- Salt to taste
For the Charred Lemon:
- 2 lemons, halved
- 1 tbsp olive oil
- Pinch of salt
For the Herb Salad:
- 1 cup mixed fresh herbs (e.g., cilantro, mint, parsley, dill)
- 1/2 cup arugula or watercress
- 1 small shallot, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
For Serving:
- Grilled naan or flatbread (optional)
- Extra lemon wedges
Instructions
1. Marinate the Quail:
In a large bowl, combine the F N Good Food Butter Chicken Marinade seasoning, olive oil, lemon juice, honey (if using), and salt. Add the quail and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavor).
2. Prepare the Charred Lemon:
Heat a grill pan or skillet over medium-high heat. Brush the lemon halves with olive oil and sprinkle with salt. Place them cut-side down on the hot pan and cook for 3-4 minutes, until charred and caramelized. Set aside.
3. Cook the Quail:
Preheat a grill or grill pan to medium-high heat. Remove the quail from the marinade and shake off any excess. Grill the quail for 4-5 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Let the quail rest for 5 minutes before serving.
4. Make the Herb Salad:
In a large bowl, toss the mixed herbs, arugula, and shallot with olive oil, lemon juice, salt, and pepper.
5. Assemble and Serve:
Place the grilled quail on a platter. Serve with the herb salad, charred lemon halves, and grilled naan or flatbread (if using). Squeeze the charred lemon over the quail for a bright, citrusy finish.
Tips
- If quail is unavailable, you can use Cornish hens or poussin (small chickens) as a substitute.
- For extra heat, add a pinch of extra Kashmiri red chili powder to the marinade.
- Pair this dish with a light, crisp white wine or a citrusy cocktail.
This Spiced Quail with Charred Lemon and Herb Salad is a unique and elegant dish that showcases the aromatic flavours of the F N Good Food Butter Chicken Marinade seasoning. The charred lemon and fresh herb salad add brightness and balance to the rich, spiced quail.
Enjoy!
