ROASTED QUAIL WITH CHICK­PEA AND POMEGRANATE SALSA

Food & Home - - 5 With 1 -

Serves 6 – 8 EASY 1 hr + 1 hr, to mar­i­nate

WHAT YOU NEED

QUAIL

1 tbsp ground cloves

1 tbsp co­rian­der seeds

2 gar­lic cloves, peeled and crushed leaves of 4 fresh thyme sprigs

2 tbsp olive oil

100ml pomegranate con­cen­trate salt and freshly ground black pep­per, to taste

8 whole quail (find at thrupps.co.za) SALSA

88g pomegranate ru­bies hand­ful chopped fresh mint leaves + ex­tra, to gar­nish

1 small red onion, peeled and chopped

1 x 400g tin chick­peas, drained and rinsed

1 fresh chilli, seeded and roughly chopped le­mon juice, to taste

HOW TO DO IT

1 For the quail, make a mari­nade by com­bin­ing the ground cloves, co­rian­der seeds, crushed gar­lic, thyme leaves, olive oil, pomegranate con­cen­trate and sea­son­ing in a jug. Us­ing a stick blender, blitz the mix­ture un­til smooth. Trans­fer the mari­nade to a large dish and add the quail. Toss un­til each bird is coated thor­oughly. Re­frig­er­ate to mar­i­nate, about 1 hour.

2 Mean­while, make the salsa by com­bin­ing all of the salsa in­gre­di­ents in a medium bowl. Re­frig­er­ate un­til needed. Pre­heat the oven to 190˚C.

3 Trans­fer the mar­i­nated quail to a large bak­ing sheet and roast in the pre­heated oven un­til cooked through, about 30 – 35 min­utes. Re­move from oven and trans­fer to a serv­ing plat­ter. 4 Gar­nish the roasted quail with the fresh mint leaves. Serve with the pomegranate salsa along­side.

ROASTED QUAIL WITH CHICK­PEA AND POMEGRANATE SALSA

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