Entree: Morocco – السمان بالليمون المخلل والزيتون ➤ As-samān bil-laymūn al-mukhallal wal-zaytūn (Moroccan quail with preserved lemon and olives)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 35 min

Ingredients

- 4 whole quail, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 large preserved lemon, pulp removed and rind thinly sliced (or 2 tbsp (30 g) preserved lemon rind), rinsed
- 1/2 cup (75 g) green olives, pitted
- 2 tbsp (30 ml) honey
- 2 tsp (4 g) ras el hanout
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 ml) lemon juice (fresh)
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Rub quail with salt, pepper, ras el hanout, cumin, and coriander; let rest 15 minutes to absorb spices.
2. In a large skillet or tagine, heat olive oil over medium-high heat and brown quail on all sides until golden; remove and set aside.
3. Add sliced onion to the pan and cook until softened, then stir in garlic and cook 1 minute.
4. Return quail to the pan, add preserved lemon rind, olives, honey, lemon juice, and chicken stock; bring to a simmer, cover, and cook gently for 18–20 minutes until quail are tender.
5. Uncover and simmer briefly to reduce sauce to desired consistency; check seasoning and adjust salt and pepper.
6. Stir in chopped cilantro and parsley just before serving. Serve with couscous or bread.