Your family will think you shrunk a chicken! Sweet, earthy, and just a bit tangy, this dish is the perfect preparation for these little birds…if you can find ’em.
Yield 4 servings
Coconut oil, for greasing
8 quails, semi-boned
Salt, to taste
Pepper, to taste
1 tablespoon of melted ghee (can be substituted with butter)
1 tablespoon of olive oil
1 rounded tablespoon of cumin
1 teaspoon of garlic powder
3 tablespoons of orange juice (preferably fresh)
1/2 tablespoon of raw honey
Preheat the oven to 500 degrees and grease a large glass roasting pan with coconut oil. Dry the quails off with a paper towel, then place breast-side down in the pan. Season well with salt and pepper.
In a small bowl, combine the melted ghee with the olive oil, then add the cumin, garlic powder, orange juice, and raw honey. Stir well and adjust to taste.
Pour half of the basting mixture over the quails and evenly spread them with a brush.
Roast for 10 minutes, then remove the quails from the oven and baste with the remaining mixture. Place back in the oven for another 10 minutes to finish cooking.
Serve immediately–with lots of wipes! Quails really require you to pick up the little legs and wings and chow down.