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Easy Kosher Quail With Mediterranean Herbs

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, wine, broth. Pesach recipes and menu planner

Meat (Fleishig)

Quail are small, tender birds that cook in minutes, making them a quick but special dinner. These are rubbed with olive oil, rosemary, thyme, oregano, garlic, paprika and lemon and roasted until golden.

Cooking Quail

Quail cook very quickly and dry out if overdone, so watch them closely. Roast at high heat until the skin is golden and the juices run clear, usually 12 to 15 minutes. A splash of white wine or chicken broth in the pan keeps them moist and makes a quick sauce.

Kosher Notes

This is a meat (fleishig) recipe. Quail is considered kosher by tradition and is sold by some kosher butchers. If you can’t find kosher quail, use Cornish hen quarters and roast for 25 to 30 minutes.

Leftovers

Leftovers keep for 3 days.

Serving Ideas

Plan on one or two quail per person. Serve them over couscous, rice pilaf or roasted vegetables so the pan juices have something to soak into, or on a bed of greens with pomegranate seeds for a festive first course. Quail are traditionally eaten with your hands, so have napkins ready. They make a special main course for a holiday or a Shabbat dinner when you want something different.

Easy Kosher Quail With Mediterranean Herbs
Tender kosher quail seasoned with aromatic Mediterranean herbs creates an elegant dinner that cooks in just 20 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 whole kosher quail about 4-5 oz each, cleaned
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary minced
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons dried oregano
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika
  • 1 large lemon zested and juiced
  • 2 tablespoons white wine or chicken broth

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Pat quail completely dry with paper towels and place on a rimmed baking sheet.
  2. In a small bowl, combine olive oil, rosemary, thyme, oregano, garlic, salt, pepper, and paprika. Mix well to form a paste.
  3. Rub the herb mixture all over each quail, including under the skin where possible. Make sure to season the cavity as well.
  4. Let quail sit at room temperature for 15 minutes to allow flavors to penetrate.
  5. Place quail breast-side up on the baking sheet. Drizzle with lemon juice and white wine.
  6. Roast for 18-20 minutes, until internal temperature reaches 165°F when measured in the thickest part of the thigh.
  7. Remove from oven and sprinkle with lemon zest. Let rest for 5 minutes before serving.

Notes

Quail cook very quickly, so watch them carefully to avoid overcooking. If you can't find kosher quail, substitute with Cornish hen quarters and increase cooking time to 25-30 minutes. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 465mg 20%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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