This is a delightful dish that combines a gorgeous blend of nuts, sweet honey, fruit and that light floral touch from the roses. The sauce infuses the delicacy of quail (or chicken) with its intriguing blend of flavors
Quail in rose petal sauce with toasted pistachio couscous
- 4 Oven-Ready Quails Substitute with 2 Bone-In Chicken Breasts
- 12 Chestnuts, Peeled Substitute with 1/2 Cup Almonds
- 4 tsp Nomad Rose Petals Heaping tsp
- 1/4 Cup Raspberries
- 2 Cloves Garlic Crushed
- 1 tbsp Butter
- 2 tbsp Honey
- 2 tsp Nomad Anise Seed Crushed
- 1 Cup Chicken Stock
- 2 tsp Corn Starch
- 1 -2 tsp Lemon Juice To Taste
- Nomad Fleur de Sel Sea Salt To Taste
- Nomad Tellicherry Pepper To Taste
- 1 tbsp Nomad Extra Virgin Olive Oil
- 3/4 Cup Cous Cous
- 3 tbsp Pistachio Nuts Roughly Chopped
- Pre-heat the oven to 390 F. Put the chestnuts (or almonds), rose petals and raspberries in a blender and blitz to a puree.
- In a small saucepan, heat the butter and saute the garlic until it is golden and softened. Add the honey. Add the chestnut and rose puree along with the anise and cook for a couple of minutes.
- Season well, then add the chicken stock and lemon juice, and simmer for another couple of minutes.
- Stir a little water into the corn starch to make a paste, then add the corn starch, a little at a time to thicken the sauce to the consistence you would like. Taste as the sauce might need a little more lemon juice or salt to give it a bit of sharpness, as it's a rather sweet sauce.
- Place the olive oil in a frying pan and place over a high heat. Brown the quail (or chicken) on the side of one of its legs for a couple of minutes, then flip over, then finally brown the breast side.
- Place the quail in a small oven dish so they fit snugly together. Season them well, then pour over the sauce.
- Bake in the oven for around 20 minutes until the sauce is rich and bubbly, and the quails are cooked through – test them as you would chicken.
- Meanwhile, place the couscous in a bowl and pour over enough boiling water to cover by about 1/2 inch. Cover with a plate and leave to fluff up. While this happens, toast the pistachios in a dry saucepan over a low heat until fragrant. Fluff the couscous with a fork, season, and add the pistachios.
- Serve the quails on top of the couscous, with the rose sauce poured over. Garnish with a few dried rose petals.