Quail In Ancho Chile & Honey Sauce

Total Time: 24 hrs 35 mins Preparation Time: 24 hrs Cook Time: 35 mins

Ingredients

• Servings: 2
• 4 semi-boneless quail
• 4 tablespoons olive oil
• 1 1/2 ounces pure dried ancho chile powder
• 2 tablespoons chopped garlic
• 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

Recipe

• 1 in a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
• 2 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.
• 3 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.
• 4 reduce heat and add honey, stirring over low heat until dissolved.
• 5 stir in the cornstarch dissolved in water and whisk sauce until thickened.
• 6 season with salt to taste.
• 7 to prepare the quail: remove quail from marinade.
• 8 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).
• 9 serve with ancho-honey sauce drizzled over.