-
1
Preheat the broiler to high.
-
2
In a saucepan, bring the chicken broth to a simmer.
-
3
Heat another saucepan, and add the sausage meat.
-
4
Cook and stir for 2 minutes, breaking the meat into small pieces.
-
5
Add the onion, and cook, stirring, until wilted.
-
6
Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper.
-
7
Bring to a boil, stirring.
-
8
Cover tightly, remove from the heat, and let stand for 5 minutes.
-
9
Add the gin and coriander, and blend well with a fork.
-
10
Divide the mixture into 8 portions.
-
11
Set aside.
-
12
Salt and pepper the cavity of each quail.
-
13
Add the stuffing with your hands.
-
14
Crisscross the legs, and flatten the quail so they will cook evenly.
-
15
Pour the butter and oil into a baking dish large enough to hold the quail in one layer.
-
16
Add the quail, and sprinkle with half of the thyme.
-
17
Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme.
-
18
Then turn the quail breast side down.
-
19
Place the quail under the broiler about 6 inches from the heat source.
-
20
Leave the door partly open.
-
21
Cook them about 4 minutes until lightly browned.
-
22
Turn the quail breast side up.
-
23
Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
-
24
Set the oven at 400 degrees.
-
25
Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice.
-
26
Serve immediately with the sauce.
