Quail Skewers with Sweet-and-Sour Coriander Carrots

Pan-fried quail breasts on skewers served alongside tender baby carrots cooked in a sweet and tangy coriander-spiced glaze.

High Protein Gluten Free Carrots Quail

Estimated Nutrition

Calories

442.5

kcal / serving

442.5 kcal total

Carbs

28.1g

per serving

28.1 g total

Fat

28.4g

per serving

28.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

Butter

Meat

piece

Quail Breast

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

0.5

tsp

Coriander Seeds

crushed

Vegetables

bunch

Baby Carrots

trimmed and chopped

Method

Soak two wooden skewers in cold water for 15 minutes then drain.

Thread the quail breasts onto the skewers and season with salt and pepper.

Melt the butter in a frying pan and cook the quail for 5 minutes per side until golden.

Combine carrots, coriander seeds, vinegar, and sugar in a pan with a splash of water.

Cover the pan and cook the carrots for 10 minutes until tender.

Serve the carrots on a plate and top with the quail skewers.