Ingredients

• 4 piece quail
• 4 tbsp pomegranate molasses
• 1 piece onion
• 100 g walnuts
• 3 tbsp olive oil
• 2 tbsp butter
• 250 ml chicken stock
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tbsp honey
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare the quail

   Pat the quail completely dry with paper towels and season inside and out with salt and black pepper. Let them rest at room temperature for 15 minutes to allow seasoning to penetrate. The skin should feel dry to the touch for proper browning. Do not skip the drying step or the skin will not crisp properly.

2. Brown the quail

   Heat olive oil and butter in a heavy-bottomed pan over medium-high heat for 2 minutes until the butter foams. Place quail breast-side down and sear for 3-4 minutes until golden brown and crispy. Flip and brown the other side for 3 minutes until evenly colored. Do not move the birds while searing or they will not develop proper color.

3. Sauté the onion

   Remove quail and set aside. Reduce heat to medium and add finely diced onion to the same pan. Cook for 8-10 minutes, stirring occasionally, until soft and golden brown. The onions should smell sweet and caramelized. Do not let them burn or they will add bitterness to the sauce.

4. Add spices and aromatics

   Add cinnamon and allspice to the onions and cook over medium heat for 1 minute until fragrant and toasted. Stir constantly to prevent burning. The spices should release their aroma immediately. Do not cook longer than 1 minute or the spices will become bitter.

5. Create the pomegranate sauce

   Add pomegranate molasses, honey, and chicken stock to the pan. Stir well over medium heat for 2-3 minutes until the mixture comes to a gentle simmer and the honey dissolves completely. The sauce should have a glossy, mahogany appearance. Do not boil vigorously or the pomegranate molasses will become bitter.

6. Braise the quail

   Return the quail to the pan breast-side up and add crushed walnuts around them. Cover and simmer over low heat for 25-30 minutes until the quail is tender and cooked through. The internal temperature should reach 165°F and the sauce should reduce by half. Do not lift the lid frequently or the cooking time will increase.

7. Finish and serve

   Remove the lid and increase heat to medium for 3-4 minutes to further reduce and concentrate the sauce until it coats the back of a spoon. Taste and adjust seasoning if needed. The sauce should be glossy and thick enough to cling to the quail. Do not reduce too much or the sauce will become overly thick and sticky.

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