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Spiced Quail With Crispy Noodle

main dishes, game birds

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon curry powder
--preferably madras
1 teaspoon ground cinnamon
8 quail
--2 pounds total
salt & freshly ground black pepper; to taste
--crispy noodle pancake
--see recipe
--ginger-glazed pearl onions
--see recipe

1. Set oven rack in upper third of oven; preheat broiler. Lightly oil a broiler rack or coat it with nonstick spray, and set over a drip pan. 2. In a small bowl, combine cumin, ginger, curry powder and cinnamon. Set aside. 3. Using kitchen shears, cut along both sides of the backbone of each quail. Remove and discard backbones. Tuck wing tips under and press on breastbone of each quail to flatten. Pat dry with paper towels and season on both sides with salt and pepper. 4. Place quail, skin-side up, on prepared broiler rack. Broil 4 to 6 inches from the flame for about 6 minutes, or until quail are browned and cooked through. (Juices will run clear when pricked with a fork.) 5. To serve, divide noodle pancake among 4 plates. Place 2 quail on each pancake wedge. Top quail with glazed onions and sprinkle reserved spice mixture over all. Serve immediately.


395 calories per serving (without skin): 27 grams protein; 10 grams fat (1.9 grams saturated fat); 49 grams carbohydrate; 90 mg sodium; 13 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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