Pot Roast Quail with Pomegranates

Name: Pot Roast Quail with Pomegranates (Cordonices con Granadas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: about 150 ml/¼ pint light chicken stock (hot); a few sprigs of parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 tablespoons white wine; 2 pomegranates, seeded as best you can and slightly crushed; 2 garlic cloves, finely chopped; 4 vine-ripened tomatoes, finely chopped; 8 quails; 1 white onion, finely chopped; 100 ml/3½ fl oz olive oil

Cordonices con Granadas

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Although quails and pomegranates are used together in Persian cooking, this is a Spanish dish, whose origins lie in Catalunya. The sweet meat of the quails is offset by the bittersweet flavour of the pomegranates, and this simple combination of ingredients yields a surprisingly deep-flavoured dish.

Ingredients

100 ml/3½ fl oz olive oil
8 quails
1

Europe
Spain
Main course
Mediterranean
Gluten-free

Method

In a casserole that is just big enough to hold the quails in a single layer, heat the olive oil over medium heat. Lightly season the quails, place them in the oil and cook, turning, until browned all over. Remove and keep warm. Drain off a good amount of the oil, then add the onion and garlic and cook slowly until translucent. Stir in the tomatoes and cook for 5 minutes, stirring every minute.