Grilled quails with Moroccan spices
I like to use whole coriander and fennel seeds and freshly grind them in a mortar and pestle for this dish. This adds texture as well as fresher, more vibrant flavours. It's fine, though, to use pre-ground spices. If you don't have all these spices on hand, a simple alternative is to marinate the quails in olive oil, chopped garlic, lemon zest and ground fennel seed.
Ingredients
6 quails, butterflied (ask your butcher to do this)
a little olive oil
¼ tsp cinnamon
1 tsp coriander seed, ground
½ tsp cumin
¼ tsp cayenne/chilli
½ tsp sweet paprika
1 tsp fennel seeds, ground
½ tsp allspice
Method
Sprinkle spices over both sides of the quail and drizzle with olive oil. Rub
in, then refrigerate for 1 hour.
Barbecue for 6-8 minutes on each side and sprinkle with a little salt. The
quails are ready when the leg meat comes away from the bone. Leave to rest for
a few minutes before serving.
To serve
Serve with a crisp green salad and Turkish flatbread.
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