Spice-Rubbed Quail

Gluten Free
Health score
2%
Spice-Rubbed Quail
45 min.
4
225kcal

Suggestions


Are you ready to elevate your culinary game with an exquisite dish that is sure to impress? Introducing our Spice-Rubbed Quail, a delightfully flavorful and gluten-free recipe that's perfect for any occasion. With a preparation time of just 45 minutes, you'll be amazed at how quickly you can transform simple ingredients into a gourmet experience.

This dish features tender, juicy quail, adorned with a bold spice rub that includes black pepper, cayenne, and ground allspice, creating an irresistible flavor profile. Marinated to perfection, the quail absorbs the warm spices, which meld beautifully with a tangy, thickened sauce of chicken broth, fresh lime juice, and the sweetness of mild molasses. The finishing touch? A drizzle of this luscious sauce elevates the dish, infusing each bite with an explosion of taste.

Perfect for a romantic dinner, a cozy gathering, or a festive celebration, our Spice-Rubbed Quail not only promises to be a memorable entrée but also offers a delightful balance of protein, healthy fats, and carbs. With its low calorie count of just 225 kcal per serving, you can enjoy this sumptuous meal without any guilt. Dive into this culinary adventure and let your taste buds rejoice!

Ingredients

  • 0.8 teaspoon pepper black
  • 0.5 teaspoon cayenne 
  • 0.5 cup chicken broth 
  • 0.5 teaspoon ground allspice 
  • 0.3 cup juice of lime fresh
  • tablespoons mild molasses 
  • tablespoons olive oil 
  • ounce semi-boneless quail 
  • teaspoon salt 
  • tablespoons scallion finely chopped
  • tablespoon butter unsalted

Equipment

  • sauce pan
  • oven
  • whisk
  • baking pan
  • broiler
  • broiler pan

Directions

  1. Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
  2. Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes.
  3. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
  4. Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
  5. Lightly oil broiler pan and heat under broiler until hot.
  6. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
  7. Serve quail drizzled with sauce.

Nutrition Facts

Calories225kcal
Protein10.42%
Fat66.28%
Carbs23.3%

Properties

Glycemic Index
38.75
Glycemic Load
5.06
Inflammation Score
-4
Nutrition Score
7.6630435287952%

Flavonoids

Eriodictyol
0.33mg
Hesperetin
1.36mg
Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.04mg
Quercetin
0.4mg

Nutrients percent of daily need

Calories:224.74kcal
11.24%
Fat:16.93g
26.04%
Saturated Fat:4.23g
26.46%
Carbohydrates:13.39g
4.46%
Net Carbohydrates:13.04g
4.74%
Sugar:11.69g
12.99%
Cholesterol:29.66mg
9.89%
Sodium:712.65mg
30.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.99g
11.97%
Manganese:0.32mg
15.89%
Vitamin B6:0.29mg
14.3%
Vitamin K:13.68µg
13.03%
Vitamin B3:2.41mg
12.06%
Copper:0.24mg
11.8%
Magnesium:46.37mg
11.59%
Vitamin E:1.73mg
11.55%
Iron:2.05mg
11.39%
Selenium:7.61µg
10.87%
Potassium:325.19mg
9.29%
Phosphorus:89.46mg
8.95%
Vitamin C:7.12mg
8.63%
Vitamin A:301.84IU
6.04%
Vitamin B1:0.09mg
5.91%
Vitamin B2:0.1mg
5.9%
Zinc:0.79mg
5.28%
Calcium:44.88mg
4.49%
Vitamin B5:0.37mg
3.72%
Vitamin B12:0.13µg
2.23%
Folate:6.22µg
1.56%
Fiber:0.36g
1.42%
Source:Epicurious