Spiced Whole Quail with Coconut Potatoes

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 4-6

The spices, rich coconut milk and the juices from the quail make a delicious sauce that envelops the tender potato pieces, making this one of my favourite slow-cooked dishes. A little sprinkle of chopped coriander completes this flavour experience.

800g potatoes (peeled weight), cut into 1.5cm cubes

1 cup coconut milk

2 teaspoons grated onion

2 cloves garlic, crushed

½ teaspoon salt

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons mustard powder

2 teaspoons paprika

½ teaspoon ground cardamom

1 teaspoon chicken or vegetable stock powder

8 quail

1 tablespoon lemon juice

1 tablespoon sweet chilli sauce

2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place the potatoes, coconut milk, onion, garlic and salt in the slow cooker and stir to combine.

Combine the spices and stock powder in a bowl and rub the mixture onto the quail. Place the quail on top of the potato mixture and sprinkle over any leftover spice mix.

Combine the lemon juice and sweet chilli sauce and drizzle over the top of the quail. Cover and cook on High for 4 hours or High for 30 minutes then Low for 6 hours.

Remove the quail and keep hot.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and white pepper to taste.

Serve the potato topped with the quail.