Roasted Quail with Plantain and Chimichurri

Instructions

1. 1

   Pat quail dry with paper towels and place in a large bowl. Combine 3 tablespoons olive oil, crushed garlic, thyme sprigs, salt, and pepper. Rub the mixture thoroughly over and inside each quail. Cover and refrigerate for at least 15 minutes while you prepare the other components.

   Tip: Brining the quail early ensures maximum flavor penetration into the delicate meat.

2. 2

   Preheat your oven to 425°F (220°C). Arrange quail on a roasting pan, spacing them evenly. Roast for 25-30 minutes until the skin is golden brown and the thickest part of the thigh reaches 165°F when checked with a meat thermometer.

   Tip: Start checking for doneness at 20 minutes as quail cooks faster than larger birds.

3. 3

   While quail roasts, prepare the chimichurri sauce by combining parsley, cilantro, minced shallot, red wine vinegar, lemon juice, and remaining 3 tablespoons olive oil in a food processor. Pulse until the herbs are finely chopped but the sauce remains textured, not pureed. Season with salt and pepper to taste.

   Tip: For a chunkier sauce, finely chop herbs by hand instead of using a food processor.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add plantain rounds in a single layer without overcrowding the pan. Sear for 3-4 minutes per side until caramelized and tender. Work in batches if needed and add more oil as necessary.

   Tip: Use yellow or green plantains depending on preference; yellow will be sweeter and softer.

5. 5

   Remove quail from oven and allow to rest for 5 minutes before serving. This helps retain the juices and ensures moist, tender meat.

6. 6

   Plate each quail with roasted plantain rounds arranged alongside. Drizzle generously with chimichurri sauce and serve immediately while the quail is still warm.

   Tip: Pass extra chimichurri sauce at the table for guests who prefer additional flavor.