Low Fat Spiced Quail With Crispy Noodle Recipe

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Spiced Quail With Crispy Noodle Ingredients

Low Fat Spiced Quail With Crispy Noodle

  • ***PANCAKE***
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • — preferably madras
  • 1 teaspoon ground cinnamon
  • 8 quail
  • –2 pounds total
  • salt & freshly ground black pepper, to taste
  • — crispy noodle pancake
  • — see recipe
  • — ginger-glazed pearl onions
  • — see recipe
  • 1.Set oven rack in upper third of oven; preheat broiler.
  • Lightly oil a broiler rack or coat it with nonstick spray, and set over a drip pan.
  • 2.In a small bowl, combine cumin, ginger, curry powder and cinnamon.
  • Set aside.
  • 3.Using kitchen shears, cut along both sides of the backbone of each quail.
  • Remove and discard backbones.
  • Tuck wing tips under and press on breastbone of each quail to flatten.
  • Pat dry with paper towels and season on both sides with salt and pepper.
  • 4.Place quail, skin-side up, on prepared broiler rack.
  • Broil 4 to 6 inches from the flame for about 6 minutes, or until quail are browned and cooked through.
  • (Juices will run clear when pricked with a fork.)
  • 5.To serve, divide noodle pancake among 4 plates.
  • Place 2 quail on each pancake wedge.
  • Top quail with glazed onions and sprinkle reserved spice mixture over all.
  • Serve immediately.
  • MAKES 4 SERVINGS.
  • 395 calories per serving (without skin): 27 grams protein; 10 grams fat (1.
  • 9 grams saturated fat); 49 grams carbohydrate; 90 mg sodium; 13 mg cholesterol; 1 gram fiber.
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