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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 (4- to 5-ounce) semi-boneless quail |
1 teaspoon salt |
3/4 teaspoon black pepper |
scant 1/2 teaspoon cayenne |
scant 1/2 teaspoon ground allspice |
1/2 cup chicken broth |
1/4 cup fresh lime juice |
3 tablespoons mild molasses |
2 tablespoons finely chopped scallion |
1 tablespoon unsalted butter |
3 tablespoons olive oil |
Directions:
1. Marinate quail: Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
2. Make sauce: Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
3. Broil quail: Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
4. Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
5. Serve quail drizzled with sauce.
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