Aromatic Quail Tagine

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Step 1

Start by rubbing the ras el hanout all over the quail, making sure to get it under the wings and legs too. Use all the seasoning, then let the birds sit at room temperature for about 30 minutes to soak in the flavors.

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Step 2

While the quail is resting, preheat your oven to 375°F (190°C). If you can, remove the middle rack and put the lower one in the lowest position to make room for the tagine.

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Step 3

Place a diffuser over your stove burner to prevent the tagine from sitting directly on the heat, then set the tagine base on top and warm it over medium heat. Pour in the oil, and once it’s hot, add the carrots and leeks. Sauté them until the leeks are soft, about 5 minutes, then use a wooden spoon to separate the leeks into rings. Push the veggies to the sides, add the quail and garlic to the center, and brown the quail on all sides—it should take around 10 minutes. Keep an eye on it and add a little more oil if needed, depending on how much fat the birds release. Once browned, take the tagine off the heat.

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Step 4

Now tuck the apricots, potatoes, and tomatoes around the edges of the tagine, leaving the quail uncovered in the middle. Sprinkle everything with the loomi aswad for a nice citrusy kick.

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Step 5

Cover the tagine and pop it in the oven. Roast until the quail reaches an internal temperature of 150°F, which should take about 35 to 40 minutes. If you like, uncover it and give the quail a quick broil for 2 to 3 minutes to get a bit more color.

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Step 6

Finish by sprinkling fresh coriander over the dish before serving. This goes wonderfully with a glass of ice-cold milk on the side.