Barbecued Quail with Mograbiah Salad

I made this with quail, but I think it would work even better with some dark chicken meat. The rub is fantastic and the fresh herb couscous salad is a great pairing, but to be honest, quail just doesn't provide enough meat for me.

One year ago: Roasted Chicken Legs with Orange and Paprika
Two years ago: Shrimp and Avocado in Tamarind Sauce
Three years ago: Chocolate Souffle Cupcakes with Mint Cream

Barbecued Quail with Mograbiah Salad (from Ottolenghi)

Ingredients
8 large quails, spatchcocked or 4 chicken thighs
Marinade
1 tbsp ground cinnamon
2 tbsp ground cumin
10 whole cardamom pods
4 allspice berries
1 tbsp ground turmeric
1/2 tbsp paprika
pinch of salt
4 garlic cloves, peeled
30g fresh ginger, peeled and coarsely chopped
2 tbsp honey
180ml olive oil
Salad
125g mograbiah (Israeli couscous)
10g unsalted butter
1 tbsp olive oil
1 mild red chile
1 spring onion
1 lemon
3 tbsp coarsely chopped parsley
3 tbsp coarsely chopped cilantro
3 tbsp coarsely chopped mint

1. Put all spices and pinch of salt in a spice grinder and blend to a powder. Add garlic and ginger and work to a paste.
2. Place mixture in a large bowl and whisk in honey and oil. Add quail and massage with marinade. Cover and chill for at least 4 hours or overnight.
3. Cook the mograbiah by boiling in salted water for 15 - 18 minutes. Strain. Transfer to another bowl.
4. Add butter and coil to cooked mograbiah and season with salt and pepper. Cool.
5. Cut the chile in half and finely chop. Finely slice spring onion. Add both to mograbiah.
6. Thinly slice lemon and add to mograbiah.
7. Grill quail until cooked through. If skin burns too quickly, finish in oven.
8. Stir herbs into mograbiah.
9. Divide mograbiah onto plates and serve quail on top.

Braised Quail with Apricots, Currants, and Tamarind

Quail is expensive. $5 a bird didn't seem too much ... until the butcher mentioned that they only sell quail in packs of 4. I comforted myself by noting that a quail for each of us is still less than what we'd spend for takeout at most places. Also, this was great. Nicely spiced and a good blend of sour and sweet. I think this could also work very nicely using chicken instead. The recipe suggests serving it as a starter, but I think it works as a main with some substantial sides.

One year ago: Red Pine Chicken
Two years ago: Tomato, Pesto, Mozzarella Salad
Three years ago: Barley Risotto with Beans and Greens

Braised Quail with Apricots, Currants, and Tamarind (from Jerusalem)
Ingredients
4 extra-large quail (190g each), cut in half along the breastbone and back
3/4 tsp chile flakes
3/4 tsp ground cumin
1/2 tsp fennel seeds, lightly crushed
1 tbsp olive oil
1 1/4 cups water
5 tbsp white wine
2/3 cup (80g) dried apricots, thickly sliced
2 1/2 (25g) currants
1 1/2 tbsp superfine sugar
1 1/2 tbsp tamarind paste
2 tbsp lemon juice
1 tsp thyme leaves
2 tbsp chopped cilantro and parsley for garnish

1. Sprinkle quail with chile flakes, cumin, fennel seeds, 1/2 tsp salt, and black pepper. Massage and cover. Marinate in fridge for 2 hours or overnight.
2. Heat oil over medium-high heat in frying pan that is just large enough to hold quail snugly. Brown on all sides for about 5 minutes.
3. Remove quail from pan and discard most of fat, leaving 1 1/2 tsp. Add water, wine, apricots, currants, sugar, tamarind, lemon juice, thyme, 1/2 tsp salt, and pepper. Return quail to pan. Bring water to boil, cover pan and simmer 20 - 25 minutes, turning quail once or twice.
4. Lift quail from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over quail and garnish with herbs.