4 teaspoons olive oil
1/4 cup chopped onion
1 tablespoon chopped fresh ginger
2 cups golden cherries, pitted and halved (about 12 ounces)
1/4 cup low-sodium chicken broth
3 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt
4 quail (about 1/3 pound each)
1/2 teaspoon fresh-ground pepper
1. Prepare the sauce: Heat 1 teaspoon oil in a medium nonstick saucepan over medium heat. Add the onions and cook until soft and translucent - about 8 minutes. Add the ginger and cherries and sauté for 2 minutes. Add broth, orange juice, and lemon juice to the saucepan and cook for 20 minutes. Run cherry mixture through a food mill and return to saucepan. Add honey, vinegar, and 1/4 teaspoon salt to saucepan and cook over low heat until thickened - about 20 minutes. Transfer to a small bowl and set aside or store refrigerated for up to 3 days.
2. Grill the quail: Heat grill or grill pan over high heat. Combine quail, remaining oil, salt, and pepper in a large bowl and toss to coat quail completely. Transfer quail to hot grill and grill for 4 minutes per side. Brush quail with barbecue sauce and grill for about 1 minute more per side, until cooked through. Serve quail hot with additional sauce on the side.
(based on individual servings)
Total Fat: 18 g
Saturated Fat: g
Cholesterol: 83 mg
Sodium: 732 mg
Carbohydrates: 23 g
Fiber: 1 g
Protein: 22 g
Originally published in Country Living.
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