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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill. Ingredients:
1 (3-inch) cinnamon stick |
1 tablespoon cumin seeds |
1 tablespoon coriander seeds |
1/4 teaspoon whole black peppercorns |
3 whole cloves |
2 tablespoons paprika (not hot) |
1/2 teaspoon cayenne |
2 teaspoons ground ginger |
1 teaspoon salt |
2 cups coarsely chopped fresh cilantro |
1 tablespoon finely chopped garlic |
1/4 cup extra-virgin olive oil |
8 semi-boneless quail |
accompaniment: lemon wedges |
Directions:
1. Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
2. Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure, below.
3. Arrange 2 quail on a work surface side by side, breast sides up, with drumsticks closest to you. Horizontally thread 1 skewer through drumsticks and the lower carcasses of birds. Thread a second skewer, parallel to first, through wings and upper carcasses, then arrange quail so that there is 1 inch of space between the birds. Repeat procedure on remaining quail, 2 at a time.
4. Lightly season quail with salt, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over once, 5 to 6 minutes total. Serve quail with lemon wedges.
5. Cooks' notes: · If you can't grill outdoors, quail can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat. · Grilling Procedure. Direct-Heat Grilling Instructions: If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: when you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. · Indirect-Heat Grilling Instructions: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving free of coals a space slightly larger than the size of the item to be grilled, and banking coals across the remaining space so that coals are about 3 times higher against side of grill (you may have to add additional unlit charcoal). See Direct-Heat Grilling Instructions, above, to determine heat. If using a gas grill, preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. Just before grilling, turn off 1 burner (middle burner if there are 3).
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