Quail in Ancho Chile & Honey Sauce

Ingredients

• 4 semi-boneless quail

Marinade

• 4 tablespoons olive oil
• 1 1/2 ounces pure dried ancho chile powder
• 2 tablespoons chopped garlic

For the sauce

• 3/4 tablespoon vegetable oil
• 1/4 onion, finely chopped
• 2 tablespoons pure dried ancho chile powder
• 4 tablespoons honey
• 1 cup chicken broth
• 2 teaspoons cornstarch, dissolved in
• 2 teaspoons cold water
• salt
• 1 pinch ground cinnamon
• 1 pinch ground cloves

Directions

1. 1

   In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.

2. 2

   To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.

3. 3

   Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.

4. 4

   Reduce heat and add honey, stirring over low heat until dissolved.

5. 5

   Stir in the cornstarch dissolved in water and whisk sauce until thickened.

6. 6

   Season with salt to taste.

7. 7

   To prepare the quail: Remove quail from marinade.

8. 8

   On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).

9. 9

   Serve with ancho-honey sauce drizzled over.