Ingredients
- 4 Whole Quail
- 4 tbsp Pomegranate Molasses (could substitute with a reduced pomigraniate juice)
- Sprinkling of Ras el Hanout spice mix
- 1/4 cup good olive oil
- 3 blood oranges
- Handful of tarragon
- Handful of mint
- Handful of broadleaf parsley
- Salt & Pepper
- 3 Red Chicory (endive), quartered lengthways
- 1 capsicum (pepper)
- 12 cherry tomatoes (on vine if possible)
- 100g asparagus spears
- 100g couscous
Description
The Title Should Actually Read: BBQ Grilled Quail Marinated In Pomegranate Molasses And Moroccan Spices With A Blood Orange And Tarragon Sauce. Served With Grilled Chicory Wedges…
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