Ingredients
- 8 whole quail
- 2tsp sumac
- Pinch of chilli flakes
- 2tbsp olive oil, plus some more for dressing
- Juice of half a lemon
- Drizzle of honey
- Salt and black pepper
- 300g bulgur wheat
- 500ml chicken stock
- 1tbsp ras el hanout
- 1 orange, zest and juice
- 2tbsp almonds, toasted
- Mixed seedless grapes, halved
- Flat parsley and mint, chopped
1 Preheat the oven to 190 degrees.
2 Marinate the quail with the sumac, chilli, olive oil, lemon, honey, salt and pepper. An hour will do to let the flavours permeate.
3 Put the bulgur, chicken stock, ras el hanout, orange zest and juice, salt and pepper into a microwaveable bowl, mix together, cover with clingfilm then cook for three minutes on high. Remove, allow to cool, then fluff up with a fork.
4 Add the almonds, grapes, parsley, mint and a little more olive oil to dress, check the seasoning and it's ready.
5 Put the quail on a roasting tray along with any residual juice in the bowl, then roast for 20 minutes until lightly golden. If you use a small chicken, roast it for 50 minutes at 185 degrees, or until cooked through.
6 Serve on top of the bulgur salad then drizzle the cooking juices over the top.
