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Spatchcock quail with preserved lemon and coriander salsa
Serves 6 Starters and mains
Ingredients
- 6 quails, spatchcocked
- 2tbsp extra virgin olive oil
- 2tsp ground cumin
- 1⁄2tsp ground cinnamon
- 1⁄2tsp turmeric
- 1⁄2tsp ginger
- 1tbsp pomegranate molasses
For the preserved lemon and coriander salsa
- 1⁄2 preserved lemon
- 5tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 1tbsp rosewater
- 2tsp lemon juice
- 1 bunch fresh coriander
- 2tsp clear honey
- dried rose petals, to garnish
Method
To spatchcock the quails, press flat, then using bamboo skewers, thread 2 diagonally from wing tip to leg bone to keep the birds flat. Combine the oil, spices, pomegranate molasses and salt and pepper and rub over the quail. Marinate in the fridge for several hours or overnight, returning to room temperature for 1 hour before cooking. Preheat oven to 200C/400F/ Gas 6 and line a large tray with baking paper. Heat a frying pan over a high heat and sear the quails for 1-2 minutes on each side until browned. Transfer to the lined tray and roast for 15 minutes. Remove and allow to rest for 10 minutes.
To make the salsa, place all the ingredients in a food processor and blend until smooth.
Arrange the quail on a platter and spoon over the salsa. Scatter with the dried rose petals.
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