Recipe courtesy of Ronit Penso
Roasted Quail Date and Pomegranate Marinade
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 549
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 74
- Dietary Fiber
- 1
- Sugar
- 61
- Protein
- 22
- Cholesterol
- 83
- Sodium
- 82
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 15 min
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.