Preparation time : 20 minutes
Cooking time : about 3 hours

Quail is elegant, refined and delicate, yet this version also has a nice spicy element. When it comes to the best dishes for entertaining at home, braised recipes are ideal as they can be made ahead, enabling you to spend time with your guest(s).

Making the Chutney

1. Season the quails with salt and pepper. Warm 1 tablespoon butter in a large non-stick sauté pan over medium-high heat. Add the apples and cook until golden brown, about 3 to 5 minutes. When the apples are cool enough to handle, stuff each quail with an apple quarter and secure the legs with a skewer
2. Bring 250 ml (1 cup) water to the boil. Add the mint leaves and apricots and let cool to room temperature. Put the entire mixture into a blender and whir until smooth. Reserve.
3. 3. Put a rack in the lower third of the oven and preheat the oven to 180° C (350°F).
4. Wash and wrap the beets in aluminum foil. Place in a baking pan and bake for 90 minutes. At this point, using the tip of a paring knife, check if the beets are tender. If not, bake 30 minutes more until the beets can be easily pierced with a paring knife. When the beets are cool enough to handle, peel and cut them into 6 mm (1/2-inch) cubes. Set aside.
5. Lower the temperature of the oven to 145° C (290°F).
6. Melt the remaining 2 tablespoons butter in a large braising pot or roasting pan over medium heat. Add the onions, ginger, garam masala, star anise, coriander seeds, turmeric, saffron, star anise, and chile and sweat for 5 minutes, until the onions are lightly colored. Add the tomatoes, toss, and cook 4 minutes more. Pour the orange juice and apricot purée over and mix well. Add the diced beets, bring to a simmer, and season to taste with salt. Bake for 60 minutes.

Cooking the quails

1. Warm the vegetable oil in a large non-stick sauté pan over medium-high heat. Season the quail with salt and pepper and press the mustard seeds all over each quail.
2. Add 4 quails to the pan and sear on all sides until golden brown, about 7 to 8 minutes. Repeat with the remaining 4 quails, adding more oil to the pan if needed.
3. Put the quails, skin-side down, over the tomato-beet mixture, pressing them into the chutney. Bake, uncovered, for about 1 hour or until tender.