Spanish-style quail with smoky chickpea stew
- November 2013
- Serves 4
- Takes 10 minutes to make, 50 minutes to cook
Masterchef winner Natalie Coleman’s quail recipe is perfect for a cold winter’s night.
- Dairy-free recipes
- 11.9g (2.4g saturated)
- 32.4g protein
- 14.5g (4.3g sugars)
- 4 whole quails (wings removed)
- 4 bay leaves
- A few glugs of olive oil
- 1 tsp smoked paprika
- Pinch of cayenne pepper
For the chickpea stew
- Glug of olive oil
- 5cm piece cured pancetta (or use diced from Unearthed at Waitrose)
- 1 celery stick, chopped
- 1 bay leaf
- ½ small onion, chopped
- 1 garlic clove, finely chopped
- ½ red chilli, finely sliced
- 400g tin chickpeas, drained and rinsed
- 400g tin cherry tomatoes
- 1 small tomato, chopped
- 2 tsp sherry vinegar
- 2 tbsp finely chopped parsley, plus extra for garnishing
- ½ tsp paprika
- 150ml fresh chicken stock (preferably homemade)
- Heat the oven to 200°C/fan180°C/gas 6. Season the cavity of each quail with salt and a twist of black pepper, then stuff with a bay leaf. Drizzle each with a good glug of olive oil, season with more salt and pepper and sprinkle over the paprika and pinch of cayenne pepper. Rub the spices into the quails, put in a roasting tray and roast for 15-20 minutes.
- Check the birds are cooked by piercing the thickest part of the thigh with a skewer; if the juices run clear, they’re done. Set aside, loosely covered with foil, until ready to serve.
- Heat the glug of olive oil in a large saucepan over a medium heat and add the pancetta. Cook for 3 minutes until golden, then add the celery, bay leaf and onion and soften for 10 minutes. Add the garlic and chilli and cook for a further 1-2 minutes.
- Add the chickpeas and cook for 2 minutes, then add the tinned and fresh tomatoes, sherry vinegar, parsley, paprika and chicken stock. Bring up to boiling point, then reduce the heat and simmer for 15 minutes until thickened.
- Taste and season with pepper and a little salt if needed.
- Spoon the chickpeas into the centre of each plate. Put a quail on each and garnish with a pinch of chopped parsley.
The cookbook Masterchef: The Finalists is published by Absolute Press Hardback
The chickpea stew works really well as a side to pork chops that have been rubbed in the same spices and grilled on each side for 4-5 minutes.
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