Name: Exotic Spiced Quail with Pomegranate Glaze and Roasted Fennel
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item quail; 100 ml pomegranate juice; 2 tbsp honey; 1 item fennel bulb; 2 tbsp olive oil; 2 clove garlic; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Quail with Pomegranate Glaze and Roasted Fennel

Exotic Spiced Quail with Pomegranate Glaze and Roasted Fennel

A sophisticated dish featuring quail with a sweet and tangy pomegranate glaze, complemented by roasted fennel.

Ingredients:

2
item
quail
100
ml
pomegranate juice
2
tbsp
honey
1
item
fennel bulb
2
tbsp
olive oil
2
clove
garlic
1
tsp
cumin seeds
1
tsp
coriander seeds
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

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, cumin, and coriander seeds.
Heat olive oil in a skillet over medium-high heat. Sear quail on all sides until golden brown.
Transfer quail to a baking dish. Brush with pomegranate glaze.
Slice fennel bulb into wedges. Toss with olive oil, salt, and pepper.
Place fennel around quail in the baking dish.
Roast in the oven for 25-30 minutes until quail is cooked through and fennel is tender.
Serve quail drizzled with remaining glaze and roasted fennel on the side.

Nutrition	Per Serving 500 g	Per 100g
Energy	456 kcal	91 kcal
Protein	38 g	7.6 g
Fibre	7 g	1.4 g
Salt	2 g	0.4 g
Sugar	18 g	3.6 g
Carbohydrates	32 g	6.4 g
Fat	22 g	4.4 g

2
item
quail
100
ml
pomegranate juice
2
tbsp
honey
1
item
fennel bulb
2
tbsp
olive oil
2
clove
garlic
1
tsp
cumin seeds
1
tsp
coriander seeds
1
tsp
salt
1
tsp
black pepper

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, cumin, and coriander seeds.

Heat olive oil in a skillet over medium-high heat. Sear quail on all sides until golden brown.

Transfer quail to a baking dish. Brush with pomegranate glaze.

Slice fennel bulb into wedges. Toss with olive oil, salt, and pepper.

Place fennel around quail in the baking dish.

Roast in the oven for 25-30 minutes until quail is cooked through and fennel is tender.

Serve quail drizzled with remaining glaze and roasted fennel on the side.

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

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Quail with Pomegranate Glaze and Roasted Fennel

Exotic Spiced Quail with Pomegranate Glaze and Roasted Fennel