Roasted Quail Date and Pomegranate Marinade
- 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
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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