Ingredients for 4 servings
- 8 whole quails (Wellgoods)
- 4 tablespoons rice
- 1 tomato finely chopped
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 4 tablespoons olive oil
- ½ teaspoon oregano
- 2-3 tablespoons pomegranate kernels
- 2-3 tablespoons honey
- 2 cups chicken stock
- 4 cups boiled beans
- ½ red chilli pepper chopped in large pieces
- 1 tablespoon finely chopped parsley
- 1 carrot chopped in large pieces
- 1 celery stalk chopped in large pieces
- 1 lemon cut in slices
Method of Preparation
- Heat the olive oil in a pan and lightly sauté the onion, garlic, and tomato
- Throw in the rice, oregano, pomegranate and sauté for another 2-3 minutes
- Add salt and pepper to the quail and stuff with the rice mixture. Brush each one with the honey, and place in a baking dish. Fill the baking dish with the stock and cover with aluminium foil. Cook in the oven for 35-40 minutes at 180°C
- In a clean pan heat the beans, vegetables, parsley and chilli pepper until soft and cooked through
- Serve the quail on top of the bean mixture and accompany with lemon slices
Tip: Quails (Wellgoods) are ideal bird choices for stuffing.
