Sweet and spicy quail

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Ingredients: 
  • 24 quails (4.8kg)
  • 2 cups (540g) mango chutney
  • 2 tablespoons cumin seeds
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarsely graded lemon rind
  • 1 cup (250ml) lemon juice
  • 1 teaspoon cracked black pepper
  • 4 cloves garlic, crushed
  • ½ cup coarsely chopped fresh coriander
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Preparation: 

Preparation time 30 minutes (plus marinating time). Cooking time 10 minutes.

1. Remove and discard neck from quails. Cut along both sides of each backbone; discard backbones. Halve each quail along breastbone.

2. Combine chutney, cumin, paprika, rind, juice, pepper and garlic in large bowl; reserve ½ cup (125ml) of marinade.

3. Stir 1 tablespoon of the coriander into reserved marinade. Cover; refrigerate until required. Stir remaining coriander into marinade in bowl; add quail. Cover, refrigerate 3 hours or overnight.

4. Drain quail; discard marinade.

5. Cook quail on heated oiled barbecue, uncovered, until browned both sides and cooked through.

6. Serve with reserved marinade.

Serves 8. Per serving 38.3g fat, 3044kj.

 

Tip: This marinade is also suitable for chicken pieces or butterflied spatchcock.