Turkish Roasted Quail with Pomegranate Glaze

Ingredients

• 4 piece quail
• 3 tbsp pomegranate molasses
• 2 tbsp olive oil
• 1 piece onion
• 3 clove garlic
• 100 g pomegranate seeds
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh thyme

Instructions

1. Clean and season quail

   Pat the quail completely dry with paper towels and remove any remaining feathers. Season inside and out with salt, black pepper, cinnamon, and allspice, rubbing spices into the skin. Let rest at room temperature for 15-20 minutes until the seasonings are absorbed. Do not skip the drying step or the skin will not crisp properly.

2. Prepare pomegranate glaze

   Finely chop the onion and mince the garlic. Heat 1 tbsp olive oil in a small saucepan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.

3. Make glaze mixture

   Add pomegranate molasses, honey, and half the pomegranate seeds to the saucepan. Simmer over low heat for 8-10 minutes, stirring occasionally, until the mixture thickens enough to coat a spoon. The glaze should be glossy and syrupy. Do not cook on high heat or the molasses will burn and become bitter.

4. Sear the quail

   Heat remaining olive oil in an oven-safe skillet over medium-high heat for 2 minutes. Place quail breast-side down and sear for 3-4 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2-3 minutes until evenly browned. Do not move the birds too early or the skin will stick and tear.

5. Apply first glaze

   Brush half the pomegranate glaze over the quail, coating all surfaces evenly. Add fresh thyme sprigs around the birds in the pan. The glaze should sizzle when it hits the hot pan and start to caramelize immediately. Do not use all the glaze at once or it will burn during roasting.

6. Roast in oven

   Transfer the skillet to a preheated 200°C oven and roast for 12-15 minutes. Baste with pan juices every 5 minutes to keep the meat moist and build up the glaze. The internal temperature should reach 74°C and juices should run clear when pierced. Do not overcook or the meat will become dry and tough.

7. Final glaze and rest

   Remove from oven and brush with remaining glaze while still hot. Sprinkle with remaining pomegranate seeds and let rest for 5 minutes before serving. The glaze should be glossy and caramelized, coating the birds evenly. Do not skip the resting time or the juices will run out when carved.

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