Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

From   Style Chef

Prep: 25 minutes

Cook: 40 minutes

Method: Moderate

Course: Main Course

Type: Fusion

A wonderful combination this – serve it to your special guests at your next party


  • Apples, chopped 1 cup
  • Dates, chopped 1 cup
  • Raisins 1 cup
  • Tomatoes, chopped ½ cup
  • Onions, chopped ½ cup
  • Red wine 4 tbsps
  • Salt to taste
  • Quails 8
  • Borges olive oil 2 tbsps
  • Baby potatoes 20
  • Rosemary 1 tbsp + to garnish
  • Fresh pomegranate pearls a few


  • Heat a non-stick pan, add apples, dates, raisins, tomatoes, onions and red wine. , red wine, raisins and dates and cook till the tomatoes are soft. Set aside to cool.
  • Transfer the mixture into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
  • Preheat oven to 160º C.
  • Take potatoes with skin in a bowl, add 1 tbsp olive oil, rosemary, salt and pepper powder and mix well and rest for 10 minutes. Spread them on a baking tray. Keep the tray in the preheated oven and roast till done.
  • Take quail pieces in another bowl, add remaining olive oil, salt and pepper and mix well.
  • Heat a non-stick frying pan, add the quails and cook on low heat till done.
  • Transfer the quails onto a serving platter, keep the roasted potatoes around, sprinkle some rosemary and pomegranate pearls and serve hot with the bowl of fruit chutney.