Ingredients
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9 Boneless Quail breastor 3 boneless chicken thighs
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2 Small Eggplant
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1 Large Sweet potato
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9 Kumquat
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1 Lemon
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1 Bunch Flat parsley
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1tsp Garlic powder
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1tsp Ground Cumin
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1 TBSP Liquid honey (neutral taste)
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2 TBSP Olive oil
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Ground black pepper
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Fleur de sel
Overview
I love the refined and a bit wild taste of quail breasts and the kumquat compote fits very well, it adds a sweet & sour taste. The eggplant sweet potato mash makes it a hearty dish with low glycemic index. If you cannot find quail breast you can easily replace them with boneless chicken thighs. This dish is also a great main course idea for Christmas
This dish belongs to the menu
Utensils
- 1 Baking tray + 1 sheet parchment paper
- 1 Frying pan
- 1 Large pot
- 2 Small saucepans
- 1 Thin grater
- 1 High mixing bowl
- 1 Handmixer
- Scissors
Menu steps
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1
Done
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Pre-heat ovenPre-heat oven to hot air (fan) 200C |
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2
Done
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Prepare eggplantOn a baking tray covered with 1 sheet parchment paper place 2 small eggplants cut in half in their length, skins facing up. Brush eggplant halves generously with olive oil. Bake eggplants 40 minutes in the preheated oven. Peel eggplants when cool and set aside |
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3
Done
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Prepare sweet potatoIn the meantime bring a large pot filled with water to boil, add salt, peel 1 large sweet potato and cut in 2cm cubes, add to boiling water and simmer for 20 minutes |
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4
Done
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Prepare kumquat compoteThinly slice 9 kumquats, remove seeds, place in a small saucepan with 1 TBSP water and 1 TBSP honey, let cook for 10 minutes on low heat, stirring from time to time and adding water if required |
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5
Done
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Prepare quail breastsIn a large skillet over medium high heat, place 9 boneless quail breasts (or 3 boneless chicken thighs cut in halves in their length) skin facing down and sear until skin becomes golden and crispy (around 5 minutes). Turnaround and sear for another 5 minutes (chicken may take a little more time) |
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6
Done
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Mash eggplant and sweet potatoIn a mixing bowl place the cooked and peeled eggplants and sweet potato cubes. Add 1 tsp grated lemon zest, 1 tsp garlic powder, 1 tsp ground cumin, some parsley cut with scissors, 1 TBSP olive oil and salt & ground black pepper. Mash with a hand mixer until pureed |
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7
Done
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To servePlace on each plate some eggplant sweet potato mash topped with flat parsley thinly cut with the scissors, add 3 quail breasts (or 2 chicken thigh halves) and 1/3 of the kumquat compote. Sprinkle some fleur de sel on the quail breasts and grind some black pepper |
