SERVES: 4
PREP TIME: 15 min
COOK TIME: 40 min
READY TIME: 55 min
CALORIES: 155 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 4 quails, halved
- 2 green chillies, chopped
- 3 tablespoons lime juice
- 2 tablespoons honey
- ½ cup (4 fl oz) dry white wine
- 2 tablespoons coconut or cider vinegar
- 2 coriander roots
- 1 stalk lemon grass, bruised
- 450 g (14¼ oz) sweet potato, peeled
- Oil for deep frying
- Sea salt
INSTRUCTIONS
1 Place quails in a shallow dish. Combine chillies, lime juice, honey, wine, vinegar, coriander and lemon grass.
2 Pour spice mixture over quails and marinate for 30 minutes. Place quails in a baking dish with marinade and cover.
3 Bake in a preheated 180°C (350°F) oven for 30 minutes or until quails are cooked through.
4 While quails are cooking, slice sweet potato into long, thin strips. Deep fry strips in hot oil until crisp and drain on absorbent kitchen paper.
5 To serve, place sweet potato strips on a serving plate and sprinkle with sea salt. Place quails on plates and top with pan juices.
NUTRITION FACTS
Calories: 155.1 Kcal
Fat: 7.9 g
Cholesterol: 18.8 mg
Sodium: 812.4 mg
Potassium: 308.0 mg
Carbs: 12.2 g
Protein: 11.5 g
Vitamin A: 24.3 %
Vitamin B-12: 3.9 %
Vitamin B-6: 9.8 %
Vitamin C: 6.4 %