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Algerian quails


  • Whisk the oil, garlic, grated rind of 1 lime and the juice of 1-1½ limes with the paprika, harissa, sumac, pomegranate molasses and a pinch of salt until well combined.
  • Tuck the wings under the quail bodies and push a toothpick through the legs and the breast point.
  • Then place the quails in a large deep oven tray and pour the marinade over. Toss well and refrigerate for 2-3 hours, regularly turning.
  • When ready, preheat oven to 230°C.
  • Cook the quails in the oven for about 10 mins until tender (12 mins if you like your meat cooked more than medium, ie. pink.)
  • At the same time, briefly blanch the beans in lightly salted, boiling water until crisp-tender and drain well.
  • Arrange the beans on individual plates and top with the quail and the juices. Serve with a lime wedge on the side.


  • 1 cup olive oil
  • 2 garlic cloves, crushed
  • 3 limes
  • 1 tspn paprika
  • 1 tspn harissa
  • 1 tspn sumac
  • 1 tbsp pomegranate molasses
  • sea salt flakes
  • 8 quails
  • 20-24 green beans, shredded

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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