Moroccan Grilled Quail with Sauteed Kale

By LeeBoruchow

Ingredients

• Rub:
• 1 tbsp fresh thyme
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp grated lemon zest
• Main dish:
• 8 quail
• 1 lemon, cut in half
• 2-3 bunches of kale, leaves pulled off the tough stems
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp red pepper flakes
• 1 cup pitted kalamata olives
• salt, to taste
• extra-virgin olive oil, for drizzling

Preparation

Step 1

Mix together the 8 rub ingredients. Use your fingers to smear the rub all over the quail.

Prepare your grill so the heat is medium-high. Grill the quail 4 to 6 minutes on each side. It’s normal for fully cooked quail meat to remain a little pink at the bone. If you can easily pull meat away from the leg bones with a fork, it’s done.

Rub a little olive oil on the cut lemon and grill next to the quail, cut side down. Remove quail and lemons from the grill.

In a large pot of boiling water, cook the kale until tender, about 3-5 minutes. Drain and shake off excess water. Heat a little bit of olive oil in a skillet and add shallot and garlic. Saute a few minutes then add kale, olives and red pepper flakes. Saute a few minutes more then finish by squeezing juice from the grilled lemon on top.