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Quail Legs with Tamarind Glaze and Fig Chutney Recipe

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Quail Legs with Tamarind Glaze and Fig Chutney
  • Chef:
    Restaurant: HolyBelly, New Delhi
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:

A gourmet plate featuring tangy glazed quail legs served with a freshly made fig chutney.

Ingredients of Quail Legs with Tamarind Glaze and Fig Chutney

  • 4 pair of quail legs
  • 40 ml of olive oil
  • Salt and pepper to taste
  • 100 gm of tamarind
  • 18 gm of Sugar
  • 10 pieces of figs
  • 30 gm of brown sugar
  • 200 ml of red wine
  • 50 gm of butter

How to Make Quail Legs with Tamarind Glaze and Fig Chutney

  1. For quail legs:
  2. Marinate the legs in olive oil, salt and pepper.

  3. For tamarind glaze:
  4. Add the tamarind and sugar together in a pan.
  5. Cook it on a low heat and keep stirring.
  6. Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing consistency.

  7. For fig compote:
  8. Cook figs, brown sugar and red wine in a pan on medium heat until the red wine has been reduced to a syrup consistency and the figs are cooked through.
  9. Add salt and pepper to taste.

  10. Assembly:
  11. Cook the legs in an oven at 180 degrees for 5 minutes.
  12. Coat them with tamarind glaze on a bed of fig compote.
Key Ingredients: quail, red wine, salt

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