Yoghurt-marinated quail
- 300g natural yoghurt
- 1 tbsp orange zest
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tbsp chives, chopped
- Salt and pepper
- 6 quails, butterflied
- Olive oil
- 3 handfuls rocket, washed
- 2 oranges, segmented
Use this marinade on chicken legs, spatchcock, lamb or white fish.
Method
Preheat oven to 200C. To make the marinade, mix yoghurt, zest, oregano, rosemary, chives, salt and pepper. Coat quails in marinade and place skin-side-up in a roasting tray. Drizzle with olive oil and bake for 30 minutes. Remove from oven and rest for 10 minutes in a warm place. Toss rocket and orange with a little olive oil and place on six plates. Top with quail.
Serves 6
