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Quails in a lemon & coriander glaze


  • Tuck the quail wings under the bodies and push toothpicks through the legs and the point of the breast.
  • Then heat a layer of oil in a large heavy-bottomed pan and brown the quails all over. Remove.
  • Pour off any excess oil from the pan and add 2 cups stock, the sliced lemon, turmeric, raisins, garlic and seasonings. Return the quails in one layer, breast side up, cover and poach very, very gently for about 10-15 mins, turning the quails 2-3 times.
  • Remove the quails, stir the coriander into the sauce and taste for seasoning. Gently cook to reduce a little, adding a little fresh lemon juice if needed.
  • When cool enough to handle, remove the toothpicks from the quails and cut them up.
  • Arrange the quails on individual plates, spoon the sauce over the top and serve with your favourite vegie dish on the side.


  • 4 quails
  • olive oil
  • 2-3 cups chicken stock
  • 2 lemons, finely sliced & pips removed
  • 1 tspn turmeric
  • 2 tbsp raisins
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 2-3 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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