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Exotic Spiced Grilled Quail with Pomegranate Glaze and Roasted Fennel
Exotic Spiced Grilled Quail with Pomegranate Glaze and Roasted Fennel

Exotic Spiced Grilled Quail with Pomegranate Glaze and Roasted Fennel
A sophisticated dish featuring grilled quail with a sweet and tangy pomegranate glaze, complemented by roasted fennel.
Exotic Spiced Grilled Quail with Pomegranate Glaze and Roasted Fennel
Ingredients:
1
Servings
  • 2
    item
    quail
  • 100
    ml
    pomegranate juice
  • 2
    tbsp
    honey
  • 1
    item
    fennel bulb
  • 2
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 1
    tsp
    thyme
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
Preparation Time: 90 minutes
Exotic Spiced Grilled Quail with Pomegranate Glaze and Roasted Fennel
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.
  3. Season quail with salt, pepper, and thyme. Brush with olive oil.
  4. Grill quail over medium heat for about 10 minutes per side or until cooked through.
  5. Slice fennel bulb and toss with olive oil, salt, and pepper. Roast in the oven for 25 minutes until tender.
  6. Drizzle pomegranate glaze over grilled quail and serve with roasted fennel.
Nutrition Per Serving 500 g Per 100g
Energy 405 kcal 81 kcal
Protein 40 g 8.0 g
Fibre 5 g 1.0 g
Salt 1 g 0.2 g
Sugar 15 g 3.0 g
Carbohydrates 30 g 6.0 g
Fat 20 g 4.0 g
  • 2
    item
    quail
  • 100
    ml
    pomegranate juice
  • 2
    tbsp
    honey
  • 1
    item
    fennel bulb
  • 2
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 1
    tsp
    thyme
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
1
Servings
0

Preheat the oven to 200°C.

In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.

Season quail with salt, pepper, and thyme. Brush with olive oil.

Grill quail over medium heat for about 10 minutes per side or until cooked through.

Slice fennel bulb and toss with olive oil, salt, and pepper. Roast in the oven for 25 minutes until tender.

Drizzle pomegranate glaze over grilled quail and serve with roasted fennel.

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