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Stuffed quails with orange scented couscous, figs and walnuts and yellow cherry tomato chutney


  • 1 onions
  • 2 cloves garlic
  • 1 orange
  • 75g figs
  • 40g sugar
  • 150g yellow cherry tomatoes
  • 20ml white vinegar
  • 30g roasted walnuts
  • 200g boneless quails
  • 100g couscous
  • 10g smoked paprika


In a small pot, sweat the garlic, onions, orange and smoked paprika and slightly smoke it. Add water to the mix and boil.  Add salt and pepper. Place the couscous in a dish, pour some olive oil and mix with a fork, then pour in the infused water prepared before until couscous is covered.  Cover with cling film and leave for about 5 minutes until soft. Roast the walnuts and figs and mix to the couscous . Roll out a long piece of Clingfilm, add some olive oil, salt and pepper and place the quails skin side down, spoon some of the mix on them and roll them tight to form a cylinder shape, seal the ends with a knot and then repeat the process, this time with aluminum foil. Place in a pre-heated oven of 180 degrees Celsius for 20 minutes. For the chutney, sweat the onions, garlic and cherry tomatoes, add the sugar, caramelize it and then add the vinegar, cook on low heat until soft and good in flavour.

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