Equipment
Ingredients
Quail
- 4 whole quail, patted dry
- 30 ml olive oil
- 6 g kosher salt
- 2 g black pepper, freshly ground
Aromatics & Spices
- 150 g yellow onion, finely diced
- 100 g carrots, diced
- 15 g garlic, minced
- 4 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 1 g ground cinnamon
Lentils & Broth
- 200 g brown lentils, rinsed and picked over
- 120 ml dry red wine
- 400 g canned crushed tomatoes
- 450 ml chicken broth
- 1 bay leaf, whole
Finishing
- 15 ml lemon juice, freshly squeezed
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Thoroughly pat the quail dry with paper towels to ensure a good sear. Season evenly on all sides with kosher salt and black pepper. Handle raw poultry with care to prevent cross-contamination.
Heat the olive oil in a Dutch oven over medium-high heat. Once the oil shimmers, sear the quail for about 2 to 3 minutes per side until deeply browned. Transfer the seared birds to a plate and leave the rendered fat in the pot.
Lower the heat to medium. Add the diced yellow onion and carrots to the rendered fat. Cook, stirring occasionally, until the onions become translucent and soft.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and ground cinnamon. Stir constantly to bloom the spices in the hot oil until highly fragrant.
Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the wine bubble and reduce by half to concentrate the flavor and cook off the harsh alcohol.
Add the rinsed brown lentils, crushed tomatoes, chicken broth, and bay leaf to the pot. Stir well to combine all ingredients, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the Dutch oven tightly, and let the lentil mixture simmer gently. The lentils need a head start to ensure they tenderize before the delicate quail overcooks.
Nestle the seared quail back into the lentils, along with any rested juices from the plate. Cover and continue to braise until the lentils are completely tender and the quail registers 74°C/165°F at the thickest part of the thigh.
Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon juice to brighten the rich sauce, then top with roughly chopped fresh parsley just before serving.
Chef's Notes
- Using semi-boneless quail makes for a much more elegant dining experience in a casserole setting, preventing guests from struggling with tiny bones in a rich sauce.
- Do not substitute red lentils in this recipe; they will completely dissolve into a mush during the 40-minute total braising time. Stick to robust brown, green, or Puy lentils.
- The resting juices from the seared quail are liquid gold. Never discard them; folding them back into the simmering pot adds immense depth to the final dish.
- If your tomato product is highly acidic, a pinch of sugar or a spoonful of honey can help round out the harshness and bring balance to the African spice profile.
Storage
Refrigerator: 3 days — Store in an airtight container. The lentil flavor deepens overnight.
Freezer: 2 months — Freeze without the fresh parsley garnish. Thaw overnight in the refrigerator before reheating.
Reheating: Gently simmer on the stove over medium-low heat until the quail is warmed through, adding a splash of chicken broth if the lentils have absorbed too much liquid.
