Spatch-cock Quail and Kusheri

Delicious spiced quail with Egyptian kosheri (rice with lentils), another classic Ottolenghi recipe perfect for summer. Char the skin quickly on a griddle pan or barbeque to make them extra crispy while the meat stays moist inside. Perfectly paired with a cold Riesling.

Ingredients

for the quails

2 Quails, spatchcocked

1 tsp ground Cinnamon

1/2 tbsp ground Cumin

3 green Cardamom pods

1 Allspice berry

1/4 tsp Paprika

1 clove of Garlic, peeled

1 inch piece of Ginger, grated

1/2 tbsp Honey

Olive oil

Salt & Pepper

for the kusheri

1/2 cup green Lentils
1/2 cup of Rice
2 tbsp Butter
small handful of vermicelli Noodles broken into pieces
2 cups of chicken Stock
1/2 tsp grated Nutmeg
1 1/2 tsp ground cinnamon

Recipe

Put all spices and a pinch of salt in a pestle and mortar and grind to a fine powder. Add garlic and ginger and work to a paste. Transfer the mixture to a large bowl and add the oil and honey, mix well. Add your quails and massage the marinade into the meat. Put in a small covered container for at least four hours, preferably overnight.

To cook the quail, place a griddle pan over a medium heat and leave for a few minutes until it's hot. Lay quails onto the pan and grill for 10-15 minutes turning them over halfway through. If the birds darken before they cook through, place them into a hot oven. 

For the kusheri the first thing you need to do is fry the onions and noodles in oil until translucent and starting to brown on the edges. Set this to one side. Pour the lentils, rice, stock, cinnamon and nutmeg into a saucepan on high heat until the stock starts to boil. When the stock is boiling, turn the heat down and put a lid on. Cook for another 10-15 minutes or until all the water has been absorbed. When the rice and lentils are ready, season and add the onions, noodles and butter. Give it a good mix and then serve with the quails on top.