Fig-Glazed Quail

  1. Stir together first 6 ingredients in a small saucepan. Add 1 cup chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Cool 5 minutes. Process mixture in a food processor 1 minute or until pureed. Set aside.
  2. Truss each quail with heavy string or by inserting a wooden pick through end of one leg, tip of breast, and end of other leg. Sprinkle quail with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat oil in a large skillet over medium-high heat until hot. Fry quail, in batches, 5 minutes on each side or until browned. Place quail, breast side up, on a baking sheet or roasting pan. Brush with 1/3 cup fig puree.
  4. Bake, uncovered, at 475u0b0 for 15 to 16 minutes or until golden. Arrange quail on a platter, remove string or picks, and cover to keep warm.
  5. Combine remaining fig puree, 2 cups broth, 1 teaspoon salt and 1/4 teaspoon pepper in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 1 minute. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return sauce to saucepan. Combine cornstarch and water, stirring until smooth. Stir into sauce; cook over medium heat until sauce thickens. Serve sauce with quail.
  6. *If you can't find quail, use 6 large skinless, boneless chicken breast halves. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet as directed above. Brown chicken in hot oil on both sides. Place chicken on a baking sheet; brush with 1/3 cup fig puree. Bake, uncovered, at 475u0b0 for 15 to 20 minutes or until chicken is done.

orange rind, orange juice, butter, ground cinnamon, maple syrup, chicken broth, quail, salt, pepper, vegetable oil, cornstarch, water

Taken from www.myrecipes.com/recipe/fig-glazed-quail (may not work)

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