Sunday, February 10, 2013

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)

8 large quails, spatchcocked or 4 chicken thighs
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
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.

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