Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.In Morocco, where this exciting dish is from, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into small pieces and press them through a garlic press. The juice and some soft bits are squeezed out.
In Morocco, where this exciting dish is from, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into small pieces and press them through a garlic press. The juice and some soft bits are squeezed out.
8 quails
3 tablespoons sunflower or vegetable oil
60g butter
salt and pepper
8cm fresh root ginger or to taste, grated or crushed in a garlic press to extract the juice
3 garlic cloves, crushed
500g seedless large white grapes, washed and drained
Quails are often sold with some remaining feathers which need to be pulled out or burnt off.
In a large frying pan, heat one tablespoon of the oil with the butter. Put in the quails and sauté briskly over a medium heat for about eight minutes, turning to brown them lightly all over, and adding salt, pepper and the ginger. Add the garlic and cook moments more until it begins to colour, then take off the heat.
Put the grapes with the remaining oil in a saucepan. Sprinkle with a little salt and cook, with the lid on, over a low heat for about 20 minutes or until the grapes are soft, stirring occasionally. Add them to the quails in the frying pan and cook for about 10 minutes or until the quails are done to your liking. Serve hot.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments