QUAIL WITH GOLDEN CHERRY BBQ SAUCE
Country Living Flavors of Country Cookbook
by the Editors of Country Living
Tiny quail make the perfect-sized appetizer. We add ginger to the cherry sauce for a light touch of spice. For an entree, use game hens or chicken breast in place of the quail.
Makes 4 Servings
• 4 teaspoons olive oil
• 1/4 cup chopped onion
• 1 tablespoon chopped peeled fresh ginger
• 3/4 pound golden cherries, pitted and halved (about 2 cups)
• 1/4 cup low-sodium chicken broth
• 3 tablespoons orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 2 teaspoons cider vinegar
• 1¼ teaspoons salt
• 4 5-ounce quail
• 1/2 teaspoon ground black pepper
1. Make The Sauce: In a medium nonstick saucepan, heat 1 teaspoon oil over medium heat. Add the onions and cook until soft and translucent—about 8 minutes. Add the ginger and cherries and saute for 2 minutes. Add broth, orange juice, and lemon juice to the saucepan and cook for 20 minutes. Run cherry mixture through a food mill and return to saucepan. Add the honey, vinegar, and 1/4 teaspoon salt to saucepan and cook over low heat until thickened— about 20 minutes. Transfer to a small bowl and set aside or store refrigerated for up to 3 days.
2. Grill The Quail: Heat grill or grill pan over high heat. In a large bowl, combine quail, remaining oil, 1 teaspoon salt, and pepper and toss to coat quail completely. Transfer quail to hot grill and grill for 4 minutes per side. Brush quail with barbecue sauce and grill for about 1 minute more per side until cooked through. Serve quail hot with additional sauce on the side.
Nutrition information per serving
protein: 22.8 g; fat: 18.6 g; carbohydrate: 23.8 g; fiber: 1.6 g; sodium: 732 mg; cholesterol: 83.1 mg; calories: 347.