Serve this dish with our Indian-Style Tri-Color Stir Fry (Poriyal)!
Measuring Cups & Spoons
A Sharp Kitchen Knife or Kitchen Shears
A 12-Inch Stainless Steel Pan with Cover
Tongs
A Kitchen Plate
A Small Bowl
A Whisk
Tin Foil
8 Quail
1 Tsp Allepo Chili Powder
1 Tsp Urfo Chili Powder
1 Tsp Garam Masala
1 Tbsp Turmeric
1 Tsp Ground Ginger
1 Tsp Garlic Powder
1 1/2 Tsp Smoked Sea Salt
1/4 Cup Olive Oil
4 – 5 Limes, Quartered
1) Using kitchen shears, cut the quail in half, cutting first through the spine then through the breast bone; place them on a plate as you go.
2) In a small bowl, whisk together the spices. Generously sprinkle the spice mixture on each side of the quail massaging the spice into the flesh.
3) Preheat a pan over medium high heat; add the olive oil and swirl it around the pan. Add the quail to the pan skin side down; sear for 5 – 7 minutes or until golden. Turn the birds and sear for 5 minutes more. Transfer to a plate, cover with tin foil and allow the birds to rest for about 5 minutes.
4) Plate the birds: three or four halves per person; garnish with lime wedges.
5) Serve and enjoy!
This spice mixture is delicious on beef, pork, lamb and seafood as well.
• 400 Calories
• 29 grams of Protein
• 3 grams of Total Carbohydrates
• 0 grams of Sugar
• 1 grams of Fiber
• 30 grams of Total Fat
• 7 grams of Saturated Fat
• 0 grams of Trans Fat
• 97 mg of Cholesterol
• 73 mg of Sodium
• 46% RDA Niacin
• 40% RDA Vitamin B6
• 36% RDA Selenium
• 34% RDA Iron
• 34% RDA Copper
• 33% RDA Phosphorus
• 24% RDA Zinc
• 21% RDA Riboflavin
• 18% RDA Vitamin K
• 17% RDA Thiamin
• 16% RDA Vitamin E
• 14% RDA Manganese
• 13% RDA Vitamin A
• Glycemic load: 1
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
