Roasted Quail Date and Pomegranate Marinade |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 quails |
1 small onion, finely diced |
1/4 cup diced celery |
1 small garlic clove, diced |
1/2 cup date syrup |
1/2 cup pomegranate syrup |
1/2 cup red wine |
1/4 cup honey |
1/4 teaspoon cumin powder |
1/4 teaspoon anise seed |
1/4 teaspoon sumac |
1/4 teaspoon coriander powder |
1 tablespoon extra-virgin olive oil |
pomegranate seeds, fresh |
parsley leaves, or basil chiffonade |
Directions:
1. Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
2. Preheat oven to 450 degrees F.
3. Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
4. Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.
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