Quail in Ancho Chile & Honey Sauce

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READY IN: 24hrs 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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