Pair Of Quail In Ancho Chile-Honey Sauce - ...

Pair Of Quail In Ancho Chile-Honey Sauce - ...

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  • Prep Time


  • Total Time


  • Servings




  • ½

    cup virgin olive oil

  • 4

    tablespoons chopped garlic

  • 3

    ounces ancho chile powder

  • 8

    medium glove-boned (semi-boneless) quail

  • SAUCE:

  • 3

    ounces ancho chiles - (abt 7 whole)

  • 2

    cups boiling water

  • tablespoons canola oil

  • ½

    medium onion finely chopped

  • ½

    cup honey

  • Salt to taste

  • 1

    pinch cinnamon

  • 1

    pinch ground cloves


For the Marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder. Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible. For the Sauce: Stem, seed and devein the chiles. Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds. Transfer to a bowl and cover with boiling water; soak 20 minutes. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside. Strain chiles, reserving the liquid. Transfer chiles to a blender and add about 1 cup of the reserved liquid. Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion. Stir in honey, salt, and seasonings. Heat to boil, reduce heat, and simmer gently 8 minutes. On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes. Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare. Put 3 ounces of sauce on a dinner plate and put the quail on top. This recipe yields 4 servings.


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