Quails in Tamarind Sauce
Lorenza Ávila
The quails taste delicious baked with this tamarind sauce with sweet touches of honey.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 16 quail, clean, brushed with butter
  • 100 grams unsalted butter
  • 1 1/2 onions, sliced thin
  • 3 cloves garlic, chopped
  • 2 teaspoons flour
  • 1 1/2 cups honey
  • 1 cup chicken broth , warm
  • 2 leaves bay
  • 600 grams tamarind pulp, concentrated
  • 4 chipotle chiles, marinated and ground with their broth
  • 1 pinch pepper
Preparation
1h 20 mins
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  • Preheat the oven to 180 degrees Celsius for 30 minutes.
  • Tie the legs of the quails with cooking twine. Place them on a greased tray with the breast side up. Cover them with aluminum foil and bake for 20 minutes.
  • In a deep skillet, melt the butter and cook the onion with the garlic cloves. Add the flour until it browns slightly, stirring with a whisk.
  • Add the honey and gradually the warm chicken broth.
  • Add the herbs, tamarind concentrate, and ground chiles, season with salt and pepper.
  • Remove the sauce from the heat. Place it in a blender and strain it.
  • Put the sauce back on the skillet and cook over medium heat until it reduces a bit, about 25 minutes.
  • While the sauce reduces, after 20 minutes of the quails in the oven, remove the aluminum foil.
  • Increase the oven temperature to 240 degrees and brush the quails with tamarind sauce, bake uncovered for 5 minutes.
  • Remove the quails from the oven, turn them over, and brush them again with tamarind sauce.
  • Cook for another 10 minutes until they finish caramelizing and become golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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