The latest addition to my cookbook shelf is Yotam Ottolenghi‘s Jerusalem where I found this wonderful recipe.
Take 4 large or 6 small quails and cut them in half along the breastbone and back. Place them in a bowl and sprinkle with ¾ of a teaspoon each of dried chilli flakes and ground cumin, ½ a teaspoon of lightly crushed fennel seed, ½ a teaspoon of salt and some freshly ground black pepper. Massage the spices into the birds and leave to marinate for at least 2 hours or preferably overnight. Using a large fry-pan or pot with a lid, heat some olive oil and fry the quails until golden brown all over. Set aside. To the same pan add 300ml (1¼ cups) of water, 75ml ( 2½ fl oz) of white wine, 80g (2¾ oz) of sliced dried apricots, 25g (1 oz) of currants, 1½ tablespoons of caster sugar, 1½ tablespoons of tamarind paste, 2 tablespoons of lemon juice, a sprig or two of fresh thyme, ½ a teaspoon of salt and some freshly ground black pepper. Return the quails to the pan and bring to boil. Cover and simmer gently for 20-25 minutes, turning the quails once or twice. If the sauce is still too thin when the quails are cooked, remove the quails to a serving platter and keep them warm. Turn the heat up and reduce the sauce to a good consistency them spoon it over the quails.
michelle picker cooks 