POMEGRANATE MOLASSES-MARINATED SPATCHCOCK QUAIL
This recipe is full of Middle Eastern flavours. I love the combination of spices and sweetness from the pomegranate molasses. The longer you can leave the quail to marinate the better. Spatchcocking is a great way of preparing quail, poussin or chicken. By removing the back bone and flattening the birds along the breast bone you shorten the cooking time, making it ideal for grilling or barbecuing.
Servings
4
Servings
4
Ingredients
Instructions
  1. Place a small pan over a medium heat, add the cumin and coriander seeds with a pinch of salt and dry-fry for about 2 minutes, or until aromatic. Transfer to a mortar and pound with a pestle.
  2. Add the garlic, 2 tablespoons olive oil and the pomegranate molasses to the mortar. Mix well, then taste and adjust the seasoning as necessary.
  3. Season the quail and place in a single layer in a baking dish. Pour the marinade over them, ensuring that all parts are covered. Cover with cling film and marinate in the fridge for at least 30 minutes, and up to 24 hours.
  4. Preheat the oven to 180°C/Gas 4.
  5. Place a large ovenproof frying pan over a medium heat and add a dash of oil. When hot, put the quail into the pan, skin side down, and fry for 2–3 minutes, until sealed and lightly coloured. Turn and cook the other side for 2–3 minutes. Add 100ml water, then transfer the pan to the oven and cook for 12–15 minutes, until the quail are cooked through, dark golden and sticky.
  6. Serve sprinkled with lemon zest.
HOW TO MAKE POMEGRANATE MOLASSES
  1. You can buy pomegranate molasses from delis, Middle Eastern shops and some supermarkets, but it is easy to make your own. Simply boil up a litre of pomegranate juice with 100g sugar and the juice of one lemon. Simmer for about an hour until syrupy. Once cooled, you can store it for up to a month in the fridge and add to marinades, dressings and tagines.