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Stuffed quail with anardana and coriander rub, and roasted pomegranate
Serves 4-8 Starters and mains
Ingredients
- For the stuffing
- 80g barley couscous
- 125ml chicken stock, just off the boil
- 50g pistachio nuts, shelled and roughly chopped
- ½ pomegranate, seeds removed
- 1tsp pomegranate molasses
- ½tsp freshly ground coriander seeds
- 10g fresh coriander, leaves removed and finely chopped
- grated zest and juice of 1 small orange
- 1tbsp extra virgin olive oil
For the quail
- 8 quail
- 1tsp freshly ground coriander seeds
- 1½tsp anardana (ground dried pomegranate seeds)
- 1tsp pink Himalayan salt, plus extra to serve
- 3tbsp extra virgin olive oil, plus extra to serve
- 1½ pomegranates, broken into 8 rough sections
Method
Make the stuffing by placing the barley couscous in a bowl then pouring over the chicken stock and covering with kitchen paper. When the stock has been absorbed, break up the couscous grains with a fork and mix in the rest of the stuffing ingredients.
Preheat the oven to 200°C/ 400°F/Gas 6. Snip out the quail necks with scissors and remove the very end part of the wings. Season the inside of the quails with salt and freshly ground black pepper and then stuff them.
Mix the coriander, anardana and salt together with 1tbsp of the oil and rub over the quail.
Tie the legs loosely with twine. Place the quails in a roasting tin and pour over 1tbsp of oil. Roast for 25 minutes. Add the pomegranate pieces, drizzle again with 1tbsp of oil and roast for another 10 minutes.
Just before serving, squeeze the pomegranate pieces over the birds, then drizzle them with a little extra olive oil and sprinkle with pink salt to taste.
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