“I love these plump little game birds, and their succulent flesh is ideal for slow-braising in a fragrant, herby sauce such as this. The carrots and currants combine to add an enticing sweetness. Easy to make, it’s an impressive dinner-party dish.” If you are using dried chickpeas, you will need to begin this recipe a day ahead.
- 60 ml olive oil (¼ cup)
- 2 large Spanish onions, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp cardamom seeds, lightly crushed
- ½ tsp dried oregano
- 6 jumbo quail (180-200gm each), legs tied
- 150 gm dried chickpeas, soaked overnight in cold water, or 200gm canned chickpeas
- 4 baby carrots, trimmed and halved widthways
- 1/3 cup oregano leaves
- 8 thyme sprigs
- 1 bay leaf
- 300 ml good-quality chicken stock
- 2 tbsp currants
- Squeeze of lemon juice
- 30 saffron threads
- 60 ml boiling water (¼ cup)
- 1To make the saffron liquid, lightly toast the saffron threads in a dry frying pan over a medium heat for about 30 seconds. While the threads must be totally dry, be very careful not to burn them. As they crisp up, they will begin to release a wonderfully pungent aroma. Tip the saffron into a mortar and leave for a moment or two before grinding to a powder. Mix the ground saffron with the boiling water and set aside to infuse for at least 1 hour before using. The colour will continue to develop for about 12 hours.
- 2Heat the oil in a large, heavy-based saucepan or casserole dish over a low heat. Add the onion and garlic and fry gently until soft and translucent (8-10 minutes). Stir in the cardamom seeds and dried oregano and cook for another couple of minutes. Lift the mixture out of the pan with a slotted spoon and set aside.
- 3Season the quail with salt and pepper. Add a little more oil to the pan, if need be, and brown the quail thoroughly (10-12 minutes). Drain the soaked chickpeas (rinse and drain the canned ones, if using). Return the onion mixture to the pan and add the chickpeas, carrot and fresh herbs. Pour in the stock and 2-3 tbsp saffron liquid or to taste (you may have some left over). Bring to the boil, then lower the heat, cover the pan, and simmer very gently until the quail and onions are very tender and the chickpeas are cooked (1-1½ hours). From time to time, skim away any impurities that rise to the surface.
- 4Towards the end of the cooking time, add the currants to the pan. Simmer for a further 4-5 minutes, then season with salt to your liking and stir in the lemon juice. Serve straight away.
($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor
This recipe is from the November 2010 issue of