Ingredients
- 1 whole quail
- 2 tablespoons ras el hanout
- 3 ounces carrots, cut into 1-inch rounds
- 1 ounce leeks, cut into 1/2-inch rounds
- 10 dried apricots
- 8 ounces potatoes, cut into 1-inch slices
- 5 cherry tomatoes
- 1 teaspoon loomi aswad (dried black lime seasoning)
- 2 tablespoons chopped fresh cilantro
Why This Recipe Is So Easy To Love
Cooking Advice
- Use fresh herbs whenever possible for a brighter taste.
- Let the stew simmer slowly to allow the flavors to meld together fully.
Step 1
Rub the ras el hanout all over the quail, making sure to get under the wings and legs too. Use all the seasoning and let the birds sit at room temperature for about half an hour. Meanwhile, preheat your oven to 375°F (190°C) and move the lower rack to its lowest position, removing any middle racks if needed.
Step 2
Place a diffuser over your stove burner so the tagine base doesn’t sit directly on the heat. Heat the tagine base over medium, then add the oil. Once the oil is hot, toss in the carrots and leeks and sauté until the leeks soften, about 5 minutes. Use a wooden spoon to gently separate the leek rounds. Push the veggies to the sides, add the quail and garlic, and cook the quail until it’s nicely browned on all sides, which should take around 10 minutes. You might need to add a little extra oil here and there, depending on how much fat the birds release. When browned, take the tagine off the heat.
Step 3
Arrange the apricots, potatoes, and tomatoes around the edges of the tagine, leaving the quail uncovered in the center. Sprinkle everything with the loomi aswad for a bit of tangy depth. Cover the tagine and pop it in the oven. Roast until the quail reaches an internal temperature of 150°F, which should take about 35 to 40 minutes.
Step 4
If you like, uncover the tagine and give the quail a quick blast under the broiler for 2 to 3 minutes to get a nice golden finish. Just before serving, sprinkle fresh coriander over the top and enjoy with a cold glass of milk for a refreshing contrast.
