Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
8 whole plucked quail
Salt
1/2 tsp Cumin
1/2 tsp Dried thyme
1/2 tsp Coriander
1/2 tsp Sumac
Olive Oil
Saffron Couscous
2 cup(s) Couscous (Moroccan)
1/4 tsp Saffron threads, loosely packed
2 tbsp Hot Water
2 cup(s) Chicken Stock
4 tbsp Butter
Salt, to taste
1/3 cup(s) Pine Nuts
2 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
Freshly Chopped Cilantro
Instructions
Step #1 - Set oven to 450 degrees Fahrenheit, and allow it to preheat for at least 10 minutes after it comes to temperature. Meanwhile, cut out the spine on each quail with kitchen shears. With your fingers, peel out the ribs on both sides of the inside cavity.
Step #2 - Rub each bird with olive oil, salt, cumin, thyme, coriander and sumac. Place birds on a rimmed cookie sheet lined with foil and roast on the middle rack in a 450-degree oven for about 12-15 minutes, or until skin turns golden and birds are cooked to your liking. If your oven heats unevenly, rotate the cookie sheet halfway through cooking.
Step #3 - In a mortar and pestle, grind saffron to a powder and stir in hot water. In a medium saucepan, bring 2 cups of chicken stock, 4 tbs. of butter and the saffron water to a boil. Then remove pan from heat, and stir in couscous and cover. Allow it to sit until stock is absorbed and couscous becomes tender, about 5 minutes.
Step #4 - In the meantime, add pine nuts to a dry skillet/pan and toast until pine nuts become partially golden, stirring frequently. When couscous is tender, fluff with a fork and stir in toasted pine nuts, 2 tbs. extra virgin olive oil, lemon juice, freshly chopped cilantro and salt, to taste. Serve roasted birds immediately with couscous.
