Lorenza Ávila

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Quail in Tamarind Sauce

1h 20 mins
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The quails taste delicious baked with this tamarind sauce with sweet touches of honey.
Learn more about Lorenza Ávila


8 portions
  • 16 quail, clean, varnished in butter
  • 100 grams butter
  • 1 1/2 onions, cut into thin slices
  • 3 cloves garlic, chopped
  • 2 teaspoons flour
  • 1 1/2 cups bee honey
  • 1 cup chicken soup, warm
  • 2 leaves bay (laurel)
  • 600 grams tamarind pulp, concentrated
  • 4 chipotle chilies, ground marinated with its caldito
  • 1 pinch black pepper


Preheat the oven to 180 centigrade for 30 minutes.
Tie the legs of the quail with thread to cook. Place in a greased tray with the breast facing up. Cover with aluminum foil and bake for 20 minutes.
In a deep pan, melt the butter and cook the onion with the garlic cloves. Add the flour until golden brown a little, stirring with a balloon whisk.
Add the honey and little by little the warm chicken broth.
Add the herbs, the tamarind concentrate and the ground chilies, season with salt and pepper.
Remove the sauce from the heat. Put it in a blender and pass it through a sieve.
Put the new sauce on the pan and cook over medium heat until it reduces a little, about 25 minutes.
While the sauce is reduced, and after 20 minutes of quail in the oven, remove the foil.
Raise the oven to 240 degrees and varnish the quail with the tamarind sauce, bake uncovered for 5 minutes.
Remove the quails from the oven, turn them over and re-varnish them with the tamarind sauce.
Cook another 10 minutes until they are finished caramelizing and golden brown.


Serve 2 quail on each plate and bathe with the hot tamarind sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Katherine Aguirre
05/04/2013 11:23:54
Rico la imagino deliciosa!!... en lo que tenga oportunidad la preparo!!..

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