Moorish Quail with Lemon Ribbon Noodles

Pasta dishes are just always delicious!

Clean the quails, rinse the inside with cold water, dry them thoroughly with kitchen roll and cut them in half lengthwise with a heavy knife. Pluck the thyme leaves from the sprigs. Season the quails with cumin, pepper, salt and the thyme leaves on both sides. Soak the raisins in the white wine.

Peel the onions and garlic. Cut the onions into rings and the garlic into thin slices. Cut chili pepper in half lengthwise, remove seeds. Cut 1/2 pod diagonally into narrow slices, finely dice the other half.

Rinse the grapes, drain well, pluck from the stems, halve and seed.

Heat the oil in a frying pan and sear the quails on the skin side. Now turn to the other side and fry with bay leaves, rosemary sprigs, onions, garlic and chili strips for 1 minute more. Add the raisins with white wine and the chicken stock.

Steam the quails in the heated oven on the 2nd rack from the bottom for 15 min at 200 °C. Add the grapes 5 minutes before the end of the cooking time.

Stir the cream yogurt with chili cubes, curry powder, lemon peel as well as salt, pepper and nutmeg. Cook the ribbon noodles in salted water according to package instructions, drain in a sieve and fold into the cream yogurt. Pluck the parsley leaves, chop and stir in. Serve the pasta with the braised quail.

I N F O! – I N F

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