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Pot roasted quail with lemon


  • Using toothpicks, pin the quail legs and tuck the wings underneath.  Then heat a little oil in a large heavy-bottomed pot and place the seasoned quails on top, in one layer. Cook until brown all over, turning now and again. Remove and drain the oil.
  • Put the stock in the pot, together with the preserved lemon, lemon juice, garlic, turmeric, chilli paste, a decent amount of ground pepper and the raisins. Stir and bring to the boil.
  • Then turn down the heat, return the quails, breast side up in one layer, cover and very gently simmer for about 20 mins, turning 2-3 times.
  • When ready, remove the quails and reduce the sauce, adding 2 tbsp chopped coriander at the end.
  • Remove the toothpicks and serve the quails on a bed of couscous with the sauce spooned over the top and a sprinkling of coriander.


  • 8 quails
  • olive oil
  • sea salt & freshly ground pepper
  • 2 cups chicken stock
  • 3 pieces preserved lemon, flesh removed & the skin finely sliced
  • juice of ½-1 lemon
  • 2 garlic cloves, crushed
  • 1 tspn turmeric
  • 1 heaped tbsp chilli paste
  • 2 heaped tbsp raisins (or sultanas)
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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