Ingredients
– 4 quails
– 1 cup couscous
– 1 cup chicken stock
– 1 onion, chopped
– 1 carrot, diced
– 100g dried apricots, chopped
– 1 teaspoon ground cinnamon
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Method
1. Preheat the oven to 200°C (390°F). Season the quails with salt and pepper.
2. Heat the olive oil in a pan over medium heat. Add the chopped onion and carrot and cook until soft.
3. Stir in the dried apricots, cinnamon, and couscous. Pour in the chicken stock and mix well. Cover and let it stand for 5 minutes.
4. Stuff the quails with the couscous mixture. Place the stuffed quails in a baking dish.
5. Roast in the oven for 25-30 minutes until golden and cooked through. Garnish with fresh parsley before serving.
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