Save Recipe Print
Total:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

Pomegranate Glaze:
Spicy Orange Vinaigrette:
Spicy Pecans:

Directions

Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;

Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.

Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.

Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds

Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates. 

Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Miso Glazed Cod

Recipe courtesy of Ellie Krieger

Glazed Baked Ham

Recipe courtesy of Ree Drummond

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Dijon Maple Glazed Spiral Ham

Recipe courtesy of Dave Lieberman

Vanilla Glaze

Recipe courtesy of Ina Garten

Glazed Chicken and Broccoli Sheet Pan Dinner

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories