Lebanese quail, bulgur wheat, almonds and grapes

Lebanese quail, bulgur wheat, almonds and grapes. Photograph: Harry Weir Photography

Lebanese quail, bulgur wheat, almonds and grapes. Photograph: Harry Weir Photography

Sat, Sep 25, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Middle Eastern

Ingredients

  • 8 whole quail
  • 2tsp sumac
  • Pinch of chilli flakes
  • 2tbsp olive oil, plus some more for dressing
  • Juice of half a lemon
  • Drizzle of honey
  • Salt and black pepper
  • 300g bulgur wheat
  • 500ml chicken stock
  • 1tbsp ras el hanout
  • 1 orange, zest and juice
  • 2tbsp almonds, toasted
  • Mixed seedless grapes, halved
  • Flat parsley and mint, chopped

Method

1 Preheat the oven to 190 degrees.

2 Marinate the quail with the sumac, chilli, olive oil, lemon, honey, salt and pepper. An hour will do to let the flavours permeate.

3 Put the bulgur, chicken stock, ras el hanout, orange zest and juice, salt and pepper into a microwaveable bowl, mix together, cover with clingfilm then cook for three minutes on high. Remove, allow to cool, then fluff up with a fork.

4 Add the almonds, grapes, parsley, mint and a little more olive oil to dress, check the seasoning and it’s ready.

5 Put the quail on a roasting tray along with any residual juice in the bowl, then roast for 20 minutes until lightly golden. If you use a small chicken, roast it for 50 minutes at 185 degrees, or until cooked through.

6 Serve on top of the bulgur salad then drizzle the cooking juices over the top.