Quail Legs with Tamarind Glaze and Fig Chutney Recipe

 
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Quail Legs with Tamarind Glaze and Fig Chutney
  • Chef: Rishi Bharadwaj & Janeya Khanna
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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
  • Saltand 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

  • For quail legs:
  • 1.Marinate the legs in olive oil, salt and pepper.
  • For tamarind glaze:
  • 1.Add the tamarind and sugar together in a pan.
  • 2.Cook it on a low heat and keep stirring.
  • 3.Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing consistency.
  • For fig compote:
  • 1.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.
  • 2.Add salt and pepper to taste.
  • 3.Assembly:
  • 4.Cook the legs in an oven at 180 degrees for 5 minutes.
  • 5.Coat them with tamarind glaze on a bed of fig compote.

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