- Serves: 6
- Cook Time: 50 minutes
- Prep Time: 30 minutes
- Effort: easy
- 25 g raisins
- 1 tbsp brandy
- 2 tbsp boiling water
- 3 tbsp olive oil
- 1/2 large onion, finely chopped
- 100 g cooked couscous
- 25 g blanched flaked almonds, toasted
- 2 tbsp icing sugar
- 2 pinches of ground cinnamon
- 6 quail
- 12 vine leaves, blanched in boiling water
- chicken stock, to cover
- black pepper
1. Preheat the oven to 190°C/gas 5.
2. Set the raisins to soak in the brandy and boiling water, setting aside until needed.
3. Heat 1 tablespoon of olive oil in a small frying pan. Add the onion and fry gently until cooked.
4. Add the fried onion to the couscous and mix well.
5. Drain the soaked raisins and add the drained raisins, almonds, cinnamon, icing sugar, salt and freshly ground pepper to the couscous mixture.
6. Stuff each quail with the couscous mixture.
7. Heat the remaining olive oil in a large frying pan. Add the quails and fry until browned on all sides.
8. Wrap each fried quail in two vine leaves, tying the leaves on with a piece of string.
9. Place the vine leaf-wrapped quails in an ovenproof dish.
10. Heat the stock and over just enough stock to cover the quails. Season with salt and freshly ground pepper.
11. Bake for 30 minutes until the quails are cooked through. Serve.
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