Ingredients

1/2 cup chicken broth or water

1 teaspoon saffron threads

2 onions

4 garlic cloves

2 Spanish chorizo links (about 6 ounces total)

2 large vine-ripened tomatoes

6 whole jumbo quail (6 to 8 ounces each)

freshly ground black pepper

2 teaspoons unsalted butter

2 teaspoons corn or canola oil

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon crumbled dried oregano

1 large or 2 small fresh or dried bay leaves

2 fresh poblano chiles

1/3 cup packed fresh cilantro leaves

Accompaniments:

• lime wedges
• polenta or rice

Description

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