Quails in Yogurt: Simple and Tasty Recipe
Instructions
- In a bowl, mix the chopped onion, garlic clove, paprika, grated peel and juice of half a lemon, adding salt and pepper to taste.
- Spread some of the mixture on the quail.
- Place the quails in a skillet with a drizzle of olive oil and brown them for 10 minutes per side.
- Add the remaining mixture, pour in the hot broth, cover and cook for about 15 minutes.
- Remove the quails from the heat and arrange them on a plate.
- Mix the yogurth into the cooking sauce, adding a little strained lemon juice.
- Let the sauce thicken over moderate heat and serve on the side.
Notes
For an even more aromatic touch, you can add a pinch of herbs such as thyme or rosemary to the onion-spice mixture. Also, for a lighter version, you can use low-fat Greek yogurt. This recipe pairs beautifully with light, aromatic white wines.