Stuffed Quail With Fresh Figs And Swiss Chard Leaves

By á-174942

Ingredients

• 12 small just-ripe mission figs
• 2 slices thin prosciutto cut 8 equal pieces
• Salt to taste
• Freshly-ground black pepper to taste
• Ground cardamom to taste
• 8 boneless quails
• Juice of 1 lemon
• Zest of 1 lemon cut into julienne
• 1 pound Swiss chard leaves only
• 2 cups chicken stock
• 1 cup instant couscous
• 1/4 cup olive oil
• 1/2 cup onions peeled, sliced
• 2 tablespoons sliced almonds lightly toasted

Details

Servings 4

Preparation

Step 1

Wrap 8 figs with the pieces of prosciutto. Season each fig with salt, pepper, and a pinch of cardamom. Stuff each boneless quail with 1 wrapped fig and squeeze the quail lightly on its sides to give it an oblong shape. Season each quail with salt, pepper, and a pinch of cardamom and set aside.

Bring 3 cups water to a boil in a small pot over high heat. Add the lemon zest and boil for 10 minutes. Strain out the zest and finely chop half of the zest. Set aside.

Bring 3 quarts water with 2 tablespoons salt to a boil in a pot over high heat. Blanch the Swiss chard for 4 to 5 minutes, until the leaves are tender. Drain and cool under cold running water. Drain well again and set aside.

Bring the chicken stock to a boil in a pot over high heat. Remove from heat and add the couscous, the chopped lemon zest, a pinch of cardamom, salt, and pepper. Mix well, cover, and let sit for 5 minutes.

Preheat oven to 475 degrees. On top of the stove, heat 1 tablespoon of the olive oil in roasting pan over high heat. When hot, place the quails breast-side down in the pan and brown the skin. Turn and roast them in the oven for 12 to 15 minutes. Add the remaining figs during the last 3 to 4 minutes of roasting.

Heat 1 tablespoon of the olive oil in a pan over high heat. Add the onions and sweat for 2 minutes. Add the blanched Swiss chard, salt, pepper, and a pinch of cardamom and toss well for 3 to 5 minutes. Remove from heat and set aside.

Mix the lemon juice and the remaining 2 tablespoons olive oil into the couscous.

PRESENTATION: Arrange the Swiss chard in a dome shape in the center of a large platter. Place the quails around the Swiss chard and then arrange the couscous around the quails and out to the rim of the platter. Sprinkle with the toasted almonds.

This recipe yields 4 servings.