Recipe courtesy of Ronit Penso
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Total:
1 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

Preheat oven to 450 degrees F.

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.

Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.

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