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Quail with Roasted Sunchokes, Barberries & Pistachio

Ana Sortun | Yield: 4
Chef Ana Sortun tosses roasted sunchokes with barberries and pistachios to accompany her richly spiced quail.
Ana Sortun's Quail with Roasted Sunchokes, Barberries & Pistachio Recipe | D'Artagnan

Ingredients

  • 6 Semi-Boneless Quails
  • 2 tbs Baharat Spice Mix, see below
  • 1 tbs olive oil
  • Salt
  • 4 tbs barberries
  • 4 tbs pistachios
  • 4 large sunchokes, peeled and sliced 
BAHARAT SPICE MIX
  • 2 tbs dried oregano
  • 1 tbs cinnamon
  • 1 tbs ground nutmeg
  • 1 tbs cumin
  • 1 tbs ground coriander
  • 2 tbs dried mint, crushed through a sieve
  • 2 tbs coarsely-ground black pepper
  • 2 dried bay leaves
  • 1 tsp mustard seeds
  • 8 whole allspice

 

Preparation

  1. Make the Baharat Spice Mix: If you are using whole spices, grind first with a coffee or spice grinder. Mix all ingredients well. Store spice mix in an airtight container.
  2. Sprinkle the quails on both sides with salt and the baharat spice mix. Drizzle 1 tablespoon olive oil over the quails and toss in a bowl until evenly coated. Tuck each thigh under each breast and arrange neatly on a baking sheet. Set aside.
  3. Bring 1/2 cup water to a boil in a saucepan. Place the barberries in a small bowl and add the boiling water. Let stand for 10 minutes, then drain well. Stir in the pistachios and 1 tablespoon of olive oil. Set aside.
  4. Pour 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Add the sunchokes and sauté until just tender in the middle and lightly browned. Set aside and toss with barberries and pistachios. Spoon onto a serving platter.
  5. Heat the same pan and place the quail, breast-side down, and sear with a weight on top of the pan, such as a panini weight or a small cast iron pan. Cook for 3 minutes and flip over. Cook for another 3 minutes and arrange over the sunchokes on the serving platter.