Persian Quail Stew with Sweet Orange Sauce

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

In a separate pan, lightly sear the quail on all sides just until sealed. Transfer them to the pot with the onions and sauté together for about 5 minutes to build flavor.

Sprinkle in the turmeric and stir well, allowing the spice to bloom briefly in the hot oil.

Add the Maggi stew seasoning and water. Bring to a gentle simmer, cover, and cook over low heat for about 1 hour, or until the quail is tender.

Taste the stew and adjust the salt as needed.

While the quail cooks, prepare the orange sauce. In a small saucepan, whisk the orange juice with the cornstarch until completely smooth.

Cook over medium heat for about 10 minutes, stirring constantly, until the mixture begins to thicken.

Add the sugar and continue stirring until the sauce becomes glossy and syrupy.

Stir in the orange zest and cook for another 5 minutes, then remove from heat.

Pour the prepared orange sauce into the quail stew and simmer gently for 5 minutes so the flavors can meld.

Arrange the orange slices over the quail and heat for about 2 minutes, just to release their aroma.

Remove the orange slices and use them as a garnish when serving the stew.