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Spatchcocked cardamom quail with roasted tomatoes
Serves 4-6 Starters and mains
Ingredients
- 6 quail
- 8 green cardamom pods
- 21/2tsp sea salt flakes
- 1tsp freshly ground cumin
- 1/2tsp turmeric
- 1tsp cayenne
- 1tsp freshly ground black pepper
- 5tbsp extra virgin olive oil
- 300g sweet baby peppers in various colours
- 2 plum tomatoes, skinned, deseeded and cut into cubes
- 2 red chillies, deseeded and finely sliced across
- 4 garlic cloves, finely grated
- 2cm ginger, peeled and finely grated
- 250g banana shallots, halved lengthways and thinly sliced
- 300g yellow and red cherry tomatoes
- small bunch coriander, leaves removed
Method
To spatchcock the quail, lay them breast-side down on a board and use kitchen scissors to cut each side of the backbone and the neck and remove. Wipe out the inside with kitchen paper and flatten out with the palm of your hand, then arrange the legs so they make a neat shape close to the body.
Split 4 of the cardamom pods, remove the seeds and grind them with 1tsp of the salt. Mix in the cumin, turmeric, cayenne and pepper and mix in 1tbsp of the oil. Rub the mixture all over the quail and sit them on a tray. If cooking within 30 minutes, leave them out of the fridge, otherwise set aside in the fridge overnight, removing 40 minutes before cooking.
Preheat the oven to 210C/ 190C F/Gas 6. Put the quail in a large roasting tin and roast for 25 minutes, then transfer to a plate and set aside, without washing the roasting tin.
Meanwhile, cut the peppers in half, remove and discard the seeds and stalk, then put in a large bowl. Mix in the plum tomatoes, chillies, garlic, ginger and shallots, then bruise the remaining cardamom pods and add those with another 3tbsp oil. Toss well, add to the roasting tin and roast for 15-20 minutes.
Toss the cherry tomatoes in a little of the remaining oil and add to the tin. Nestle the quail into the vegetables, spoon over the remaining oil and roast for a further 10 minutes until everything is cooked and golden.
Just before serving, sprinkle the coriander leaves over the top and serve straight from the tin.
COOK’S NOTE
Boneless skinless chicken thighs work too – just slash them a few times to allow the flavours to get right into the meat.
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