In the fig family (a fig tree full to empty), I want to escape the salt flat! This gives a quail tagine with figs and honey cooked in a wok (because it is easier but still delicious). The tagine was sublime and had a real taste of escape… Normally, I would typically accompanied by couscous, but there, I took the opportunity to try a rice bicolor, using the technique of the grandmother of my love. The taste is the same as conventional white rice, but the visual effect is worth the shot.
Quail tagine with figs and honey
Serves 4 people
- 4 quail
- 12 figs
- 4 Small onions
- 4 tablespoons honey
- 4 tablespoons olive oil
- 1 vegetable stock
- 4 Cuilleres the coffee gingembre Moulu
- 4 teaspoons cinnamon
- 4 teaspoons curry
- 1 teaspoon thyme
Add salt and pepper to the quail and brush with olive oil. The fry in the wok over medium / high heat for 15 minutes (5minutes per side) for they are golden brown. Add the onions and sauté over medium heat 5 more minutes.
Prepare a cup of boiling water with the stock cube. Pour the honey in the wok and let it caramelize a few moments. Add the cinnamon and thyme. Then pour the broth cube, stir and cover the wok and reduce heat. Simmer over low heat for 15 minutes.
Wash and peel the figs and cut into 4. Add them to the wok and simmer 5 more minutes, covered.
Serve immediately with semolina.
Serves 2 people
- 180g de riz basmati
- 2 liters of water
- 2 teaspoons ground turmeric (or better saffron)
In 2 different boiling pans 1 l d'eau. When the water boils add 90g of basmati rice and salt in every pot and turmeric in pots. Simmer during the cooking time indicated on the package.
Drain the rice in each pan separately. Then mix the two rice gently.
Serve hot as an accompaniment to chicken or fish.