Spiced Quail (or Chicken Thighs) with Coriander Dressing

February 5, 2021

This article was written for Annabel & Grace, which is now part of Rest Less.

Was looking for easy recipes and served this Spiced Quail recipe up on Sunday and it was another winner. Actually I’m telling porkies. I used chicken thighs as quail, much as I love it, wasn’t as tempting as the less expensive alternative!

Spiced Quail with Coriander Dressing

Recipe by Mary Berry. Tried u0026 tasted by GraceCourse: MainDifficulty: Easy


Prep time


Cooking time



We found this recipe has just the right amount of spice to make it interesting. Usually I would have popped to my butcher and asked for boned quail, but these days I’m doing all my shopping online. Which is why I went for chicken thighs. We ate this with Coriander Rice and steamed broccoli.


  • 4 oven ready quail or 4 large chicken thighs with skin on

  • 2 large onions, thinly sliced

  • 3 celery sticks, thickly sliced

  • 3 tbsp olive oil

  • 3 tbps chopped coriander

  • For the marinade: 2tbsp mango chutney, 1 small crushed garlic clove, 1 tsp sweet paprika, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp ground ginger, ½ tsp ground cinnamon & juice half lemon

  • For the coriander dressing: 150g natural yoghurt, 2 tbsp finely chopped coriander, 1 tbsp mint sauce, ¼ coarsely grated cucumber and 1 tbsp chopped fresh mint.


  • Measure all the marinade ingredients into a large bowl. Mix well, then add the quail (or chicken), onions and celery and stir to coat them in the marinade. Leave to marinate overnight or for as long as time allows.
  • Preheat the oven to 200 degrees C / 180 fan / gas 6. Heat a tablespoon of oil in a frying pan. Remove the quail/chicken from the marinade, add them to the pan and brown well over a high heat until golden all over. Sit the quail/chicken, breast side up, in a large roasting tin and spoon the vegetables and marinade around them.
  • Season with salt and pepper and drizzle the rest of the oil over the breasts of the birds/chicken thighs. Roast for 25 – 30 mins or until cooked through. Arrange the quail/chicken on a serving dish, spoon the vegetables around them and sprinkle over fresh coriander.
  • Mix the ingredients for the dressing in a jug and season with salt and pepper. Serve alongside.


  • Quail/chicken can be marinaded up to a day before. Dressing can be made two days ahead. There doesn’t seem much marinade but it is actually enough.
  • Raw quail freeze well in the marinade.

This recipe was tried and tasted using MB’s recipe from her book Simple Comforts. It’s packed with other easy recipes. BUY YOUR COPY NOW

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