Roasted Quail Date And Pomegranate Marinade
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
54
Sourness
32
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (finely diced)1 cup
Celery (diced)1 small
Garlic (clove, diced)1 cup
Red Wine1 cup
Honey1 tsp
Cumin Powder1 tsp
Anise Seed1 tsp
Sumac1 tsp
Coriander Powder1 tbsp
Extra-Virgin Olive OilDirections:
1
Remove the backbones from the quail or ask your butcher to do this for you
2
Rinse and dry them on paper towels
3
Place in a shallow pan
4
Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl
5
Pour mixture over the quail and refrigerate for 30 minutes to 1 hour
6
Preheat oven to 450 degrees F
7
Drain the quail and keep the marinade
8
Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done
9
Meanwhile, strain the marinade into a pot and bring it to a boil
10
Reduce the heat and cook until syrupy
11
You may wish to add 1 teaspoon of butter or olive oil
12
Mix well
13
Taste the marinade and season, to taste
14
Pour the sauce onto 4 plates and place the roasted quail on top
15
Garnish with pomegranate seeds and parsley