Quails with Olives and Thyme
recipe
Quails with Olives and Thyme
No commentsIngredients
- 5 tbsp Tuscan extra-virgin oil
- 2 cloves garlic, crushed
- 5 ripe plum tomatoes, skinned and chopped
- 2 tbsp Greek honey
- zest and juice of 1 unwaxed lemon
- 6 free-range quails
- 0.5 sprigs from growing thyme plant (1/2 pot)
- 24 black olives
- crisps to serve
Serves:
4
Preparation:
15
Cook Time:
45
Total Time:
60min
Directions
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- Heat tbsp oil and the garlic in a frying pan. As it starts to sizzle, add the tomatoes. Let them bubble for minutes until thickened.
- Preheat the oven to //gas mark Mix the honey and lemon juice and rub all over the quails. Season and thread on to pre-soaked wooden skewers. Place in a shallow, ovenproof dish, scatter over lemon zest, thyme and the remaining oil.
- Cook for minutes, add the tomato sauce and olives, then cook for minutes until golden. Serve with chicory (see right) and kettle chips or hand-cooked crisps.
Source: Tesco
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