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Quail Legs with Tamarind Glaze and Fig Chutney Recipe
A gourmet plate featuring tangy glazed quail legs served with a freshly made fig chutney.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
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 ChutneyHideShow Media
For quail legs:
Marinate the legs in olive oil, salt and pepper.
For tamarind glaze:
Add the tamarind and sugar together in a pan.
Cook it on a low heat and keep stirring.
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:
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.
Add salt and pepper to taste.
Cook the legs in an oven at 180 degrees for 5 minutes.
Coat them with tamarind glaze on a bed of fig compote.