Quail Roasted with Honey, Cumin and Orange Juice

Ingredients

• 8 quail, patted dry and left whole
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons honey
• 1 teaspoon minced garlic
• 1 tablespoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    522 calories; 33 grams fat; 8 grams saturated fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 43 grams protein; 165 milligrams cholesterol; 119 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
2. After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.