Usuba
Quails in Spiced Marinade
Tender game in an aromatic marinade with spices, honey, and dried cherries. The dish is prepared quickly but requires pre-marinating to develop its flavor. The marinade can be varied by replacing cherries with cranberries or lingonberries, and adding turmeric.
- Total
- 25 min
- Standard serving
- 319 g
Ingredients
Total 12- Anise (star anise)
1.75 g≈ 1.5 sprig - Olive oil
37.5 ml≈ 2.5 tbsp - Quail
240 g≈ 2 pcs - Paprika
3.375 g≈ 3/4 tsp - Cinnamon
2.438 g≈ 3/4 tsp - Cardamom
0.5 g≈ 1 pcs - Honey
10.65 g≈ 1.5 tsp - Garlic
6 g≈ 2 clove - Moroccan spice blend
2.25 g≈ 3/4 tsp - Black peppercornsмолотый
0.538 g≈ 1 pcs - Frozen cherryсушеный
4.5 g≈ 1 pcs - Lemon
12.5 g≈ 1/4 pcs
Instructions
- 1
Step 1
Prepare the marinade: mix olive oil, honey, paprika, cinnamon, Moroccan spice blend, and ground black pepper. Squeeze juice from the lemon and add it to the marinade along with the squeezed half. Crush the garlic and place it in the marinade. Add anise, cardamom, and dried cherries.
- 2
Step 2
Marinate the quails in the prepared mixture. Minimum time — 1 hour, optimal — 12 hours. Keep the birds in the refrigerator, stirring occasionally so that the marinade evenly penetrates the meat.
- 3
Step 3
Preheat the oven to 180–200 °C. Arrange the quails in a baking dish breast side up and pour the marinade over them.
- 4
Step 4
Bake for 20–25 minutes until cooked through. The breast should remain dry, and the juices released from the poultry will mix with the marinade, creating an aromatic sauce.
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