Jul 8, 2012

Moroccan Quail and PotatoTajine\Tagine

Quail is not a normal item in an American's diet. When we found some at one of the markets close by we were eager to try a dish with them.  Since quail is similar to chicken I thought that I would try it in a tajine of potatoes, olives, and preserved lemons.  I was pleased with the outcome.  Just be careful of the small bones.


3-4 tbs olive oil

1 large onion chopped
6-8 sprigs of Italian parsley and cilantro, chopped
2-3 cloves of garlic, minced
1 tsp turmeric
1 tsp paprika
1 tsp ginger
small pinch of saffron, optional
1 bouillon cube, optional
salt\pepper to taste
1 medium tomato, peeled and chopped
6 quail
4-5 medium red potatoes, peeled and cut into wedges
a handful of olives, pitted
1/4 preserved lemon, discard the pulp and cut into thin strips and a few small pieces

Heat the tajine or skillet on medium. Clean the quail then place in bottom of the tajine or iron skillet with the spices, herbs, onion, tomato, bouillon cube and oil. Place the lid on and cook for about 20-30 minutes.

Once the quail is nearly done add the potatoes. Arrange the potatoes on top of the quail. At this point, I add the olives and the preserved lemon too. Some people wait until about 10 minutes before the dish is done to add, but I think the olives and lemon add great flavor. 

If you have only a little sauce you can add some water but not a whole lot. The sauce should be thick but not as thick as gravy. I add a little black pepper and salt on top. Spoon some of the sauce over the vegetables.  Cook until the vegetables are tender. Serve with a salad and khobz. Serves 3-4 people. Enjoy!