Serves 2-4
Ingredients:
4 jumbo quails (butterflied from the backbone)
1 large onion (quartered twice)
1 tsp minced garlic
1 medium carrot (julienned)
1 tsp Dijon mustard
100 ml tomato juice
1 tsp sugar
Juice of 2 lemons
1 tbsp pommegranate molasses
1 chicken bouillon cube
8 large bay leaves
1/2 inch fresh peeled ginger root (grated)
Salt + pepper + 7 spices + herbes de Provençe + wooden cinnamon stick
2 tbsp oil
Marinade:
1 cup onion juice
1/4 cup dry wine
Rind of 2 lemons (finely grated)
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp white vinegar
Pinch of curry powder
Method:
Butterfly quails by means of a pair of scissors; cutting through the backbone of each. Turn each quail with skin-side up. Press the heel of the palm of your hand upon each chest and bang hard to break the breast bone; in order to flatten the quail. Remove any sinew inside. Wash well under running tap water. Pass through a vinegar and water solution. Rinse again under running water. Pat dry. Insert two bay leaves under skin of both sides of each quail. Blend all marinade ingredients by whisking them vigorously in a wide deep bowl until well blended. When well incorporated; place quail inside the bowl to become totally immersed in marinade. Cover bowl. Refrigerate for overnight. Heat a wide frying pan or skillet on high. Remove quail from marinade. Discard marinade. Gently pat dry each; with kitchen paper towels. Sear by placing quail; skin side down, on very hot base of empty pan. Leave to slightly colour and skin is released from base of pan. Do not force it out. Turn on other side and repeat process. If during this procedure you need to lower heat; then lower it to medium-high. You do not want quail to release its waters at this stage yet. Remove by means of a pair of tongs; never by a fork. Lower heat to medium; (if it is not already) and add oil. Immediately add onion. Stir to slightly brown. Stir in garlic for a few moments, to turn translucent. Stir all herbs, spices and seasoning. keep stirring until aromatic. Add sugar, carrot, Dijon, lemon juice, tomato juice and bouillon. Bring to a boil. Add quail; skin side up. Cover and lower heat to minimum low. Quail will release some waters. Check for waters in 15 minutes. When dried out; gradually add small amounts of hot water. When flesh is done to your taste, stir in pommegranate molasses. Remove away from heat; five minutes later. Allow to rest for a while. Serve with fluffed couscous or rice, aside.
*A version of this article appears in print in the 7 November, 2019 edition of Al-Ahram Weekly.
Short link: