This jerk-inspired spicy quail recipe from Breddos Tacos is coated in a sweet, sticky glaze and served with a fruity and fiery mango and habanero salsa for an extra kick.
Recipe courtesy of
4 tbsp mango, lime, and habanero salsa
8 corn tortillas
1 bunch of spring onions, cooked on a grill or griddle until blackened
For the Marinade:
1 tbsp allspice berries
1 tbsp black peppercorns
1⁄2 tsp ground cinnamon
1⁄2 tsp freshly grated nutmeg
1⁄4 bunch of thyme, leaves picked
5 spring onions (scallions), roughly chopped
3 garlic cloves, roughly chopped
2 Scotch bonnet chillies, roughly chopped
1 tbsp dark brown sugar
2 tbsp dark soy sauce
2 limes, juiced
Mango, Lime, and Habanero Salsa
1 mango, cut into small cubes
2 limes, juiced
1 habanero chilli
1 handful coriander leaves, chopped
1 handful mint leaves, chopped
1 pinch sea salt
1 pinch sugar
1 tsp olive oil
For the Glaze:
125ml (4fl oz/1⁄2 cup) honey
125ml (4fl oz/1⁄2 cup) sugar
3 garlic cloves, crushed
1 tsp marinade
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Crush the allspice and peppercorns and blitz to a paste with the rest of the marinade ingredients. Set aside a teaspoon of the paste for the glaze, then rub the rest of the paste into the quails and marinate for 4 hours, or overnight in the refrigerator.
To make the mango salsa, mix together all of the ingredients and set aside.
To make the glaze, combine the honey and sugar in a pan and cook until it has the consistency of syrup. Add the garlic and the marinade and remove from the heat.
When you’re ready to cook, preheat your oven to 200°C (400°F/Gas 6). Heat a slick of olive oil in an ovenproof frying pan, add the quails and sear until browned on all sides, about 5 minutes. Brush the quails with some of the glaze and continue to cook for another 3 minutes, then place in the oven to finish for 5 minutes.
When you’re ready to serve, arrange the quails on a serving board and loosely drizzle some more glaze on them, followed by 1 tablespoon of the mango salsa per bird. Serve with tortillas and burnt spring onions.
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