- 4 quails, plucked and entrails removed, ready for cooking
- 2 small onions
- ¾ cinnamon stick
- 1 pinch of saffron threads
- 1/3 teaspoon ground ginger
- 225g dates
- 1 teaspoon butter
- 2 teaspoons honey
- ½ – 1 chicken stock cube
- roasted sesame seeds
- 2 tablespoons olive oil
- freshly ground black pepper
Chop the onions finely. Cut the quails once along the spine.
Heat 1 tablespoon of olive oil in a tagine and fry the quails on all sides until brown. Remove them from the tagine and put them aside. Add another 1 tablespoon of olive oil into the tagine and fry the onions over medium heat, stirring occasionally until light brown.
Add 150ml of water and the cinnamon stick, saffron, ginger powder, salt and pepper. Bring the sauce to a boil, return the quails to the tagine, place on the lid and cook for 40 minutes over a very low heat.
Cut the dates in half lengthwise, remove the stones and stir into the tagine along with the butter and honey. Replace the lid and continue to cook for 15 more minutes over low heat.
Remove the quails and the dates from the tagine onto a warmed serving plate. To make the sauce more savoury season with the chicken stock cube to taste. To serve arrange the quails with the dates on the plate, pour over the sauce and sprinkle with the sesame seeds.