Roasted Quail Date and Pomegranate Marinade

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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
  • 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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