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Fresh Bites: Quail Tagine
Written by Fresh Vancouver   

Most of us enjoy a culinary adventure out on the town, and with the rich and diverse collection of restaurant cuisines in Vancouver, you are never out of ideas on your list of candidates for your next dining out experience. However, if you wish to eat out healthy, the list shortens significantly. Here is some inspiration for two flavourful dishes from Yaletown’s r.tl (regional tasting lounge).

Quail Tagine

photo of quail tagine

A simple, flavourful quail dish with Moroccan influence.

8 quails, deboned
8 figs, quartered
2 shallots, quartered
1 carrot, diced
2 cloves garlic, slivered
1.5 cups chicken stock
5 stems fresh parsley
1 tbsp cumin
1 tbsp coriander
1 tsp hot Paprika
1 pinch Saffron
2 bay leaves
6 cardamom pods
1 cinnamon stick

Garnish: harissa, preserved lemon rind (minced), chopped parsley, rose water. Grind and mix all spices. In a heavy-bottomed sauce pan, sweat the carrot and shallots in the olive oil until slightly softened. Add garlic and sweat for one more minute. Season the quail and add to pot along with figs, parsley stems, chicken stock, and spices. Cover and cook over low heat for 15 minutes until cooked through. Garnish and serve with bread or couscous.

r.tl (regional tasting lounge) is a restaurant in the Yaletown district of Vancouver. The menu at r.tl (www.r.tl) features an ever-changing selection of global regional dishes, pairings with 30+ wines by the glass and flights, and classic mixology. Visit r.tl for dinner frvom 5PM every day at 1130 Mainland St.