Southwestern Roasted Quail With Kumquat Sauce

Southwestern Roasted Quail With Kumquat Sauce

Serves: 12
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Southwestern Roasted Quail With Kumquat Sauce, you'll need:
  • 6 New Mexico dried red chile peppers
  • 2 tsp freshly-ground black pepper Lemon juice as needed
  • 2 tbsp olive oil
  • 12 quail - (6 oz ea) breastbone removed KUMQUAT SAUCE
  • 1 tbsp canola oil
  • 2 large shallots minced = (or
  • 1/4 cup minced red onion)
  • 12 fresh kumquats chopped with skins left intact
  • 2 fresh jalapeño chile peppers seeded minced
  • 1/4 cup red wine vinegar
  • 2 cups fresh orange juice
  • 1 tbsp honey
  • 1
  • 1/2 cups fat-free no-salt-added canned chicken broth Salt to taste Freshly-ground black pepper to taste OPTIONAL GARNISH Fresh kumquats Lemon leaves

Method

  • Preheat oven to 300 degrees.
Nutritional Facts (Per Serving)
243 calories (35% calories from fat), 29 g protein, 9 g total fat (2.1 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 89 mg cholesterol, 73 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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