Quail in Ancho Chile & Honey Sauce
Ready In: 24 hrs 35 mins
Serves: 2
Ingredients
- 4 semi-boneless quail
Marinade
- 4 tablespoons olive oil
- 1 1⁄2 ounces pure dried ancho chile powder
- 2 tablespoons chopped garlic
For the sauce
- 3⁄4 tablespoon vegetable oil
- 1⁄4 onion, finely chopped
- 2 tablespoons pure dried ancho chile powder
- 4 tablespoons honey
- 1 cup chicken broth
- 2 teaspoons cornstarch, dissolved in
- 2 teaspoons cold water
- salt
- 1 pinch ground cinnamon
- 1 pinch ground cloves
Directions
- In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
- To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
- Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
- Reduce heat and add honey, stirring over low heat until dissolved.
- Stir in the cornstarch dissolved in water and whisk sauce until thickened.
- Season with salt to taste.
- To prepare the quail: Remove quail from marinade.
- On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
- Serve with ancho-honey sauce drizzled over.
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