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I used this recipe for roasting my Christmas Quail dinner and I am so happy that I chose it. When I first looked at the spices I was concerned that it would be like a curried hen and although there is a hint of curry flavor this is a very rounded blend of spices that gives an exotic flavor. Watch you don't burn them with the marinade they could get very brown quite quickly. I used an apple brine and brined them for only 6 hours before marinating them for 6 hours. the combination of brining & then marinating them was wonderful The birds were succulent. Thanks Jan for a memorable Christmas dinner

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Bergy December 29, 2004
Quail With Indian Spices