Quail With Indian Spices

1. 1

   Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).

2. 2

   Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.

3. 3

   Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.

4. 4

   Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.

5. 5

   Remove from the marinade, reserving it.

6. 6

   Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.

7. 7

   It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.

8. 8

   Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.

9. 9

   *Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.

* Per serving · 4 servings · Values may vary.

No additional tips available.