Pomegranate-Glazed Roasted Quail Delight
Ingredients:
- 4 quail, cleaned and patted dry
- 1 cup pomegranate juice
- 1/2 cup pomegranate molasses
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 pomegranate, seeds only
- Fresh parsley or mint, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
1. Prepare the Pomegranate Glaze:
- In a small saucepan over medium heat, combine the pomegranate juice, pomegranate molasses, honey, and balsamic vinegar.
- Bring the mixture to a simmer, stirring occasionally until it thickens slightly, about 10-12 minutes.
- Remove from heat and stir in minced garlic, chopped rosemary, and thyme. Let cool slightly.
2. Marinate the Quail:
- Season the cleaned quail with salt and black pepper, making sure to cover all sides.
- Place the quail in a large resealable plastic bag or a shallow dish.
- Pour half of the pomegranate glaze over the quail, ensuring they are well coated. Reserve the remaining glaze for later.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
4. Roast the Quail:
- Remove the quail from the marinade, shaking off any excess.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the quail on all sides until they are golden brown, about 2-3 minutes per side.
- Transfer the seared quail to the prepared baking sheet, breast side up.
5. Bake in the Oven:
- Roast the quail in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the juices run clear.
- During the last 5 minutes of roasting, baste the quail with some of the reserved pomegranate glaze to enhance the flavor and create a beautiful sheen.
6. Serve:
- Remove the quail from the oven and let them rest for a few minutes.
- Drizzle a bit more of the reserved pomegranate glaze on top.
- Sprinkle with fresh pomegranate seeds and chopped parsley or mint for garnish.
- Serve with lemon wedges on the side if desired.
Notes:
- For added richness, you can add a knob of butter to the glaze while it’s reducing.
- This dish pairs beautifully with couscous, wild rice, or a simple green salad.
- If you can’t find pomegranate molasses, you can make a quick substitute by reducing pomegranate juice until it reaches a syrupy consistency.
Enjoy your Pomegranate-Glazed Roasted Quail Delight!
