The beginning of the year is always challenging in terms of cooking.
After the holidays all of us are coquetting with lighter meals, detox diets, gym promises.
My resolution for the year is to eat and cook more lighter and healthier foods.
Here is one, very easy to put together, roasted marinated quail.
For those who don't know, the common quail is a small bird in the pheasant family Phasianidae. It is widespread and is found in parts of Europe, Asia and Africa with several subspecies recognized. They are also bred and kept as poultry in some parts of the world both for eggs and meat.
I did marinate 8 pcs semi boneless quails with:
orange juice
garlic
cumin powder
sea salt
ground pepper
chopped fresh thyme
I left them in a covered bowl, about an hour in refrigerator.
I did pan seared them both sides, until crisped, then I finish them in the oven at 350 degrees
for 12 minutes.
I served them with roasted potato with a touch of garlic and rosemary, as well some mixed greens with Muscato vinaigrette.
Nothing gets any better then that.
We had a nice bottle of Falanghina Cantina de Taburno 2007, which made it more special.
an hour
