Grilled Quail with Goji Berries and Pine Nuts
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Corey Lee uses Chinese dates, also called jujubes, in this elegant riff on a classic Chinese combination of poultry, fruit and nuts. Instead of the dates, look for goji berries, which are also a dried, red fruit.
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- 1/4 cup plus 2 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon Chinese five-spice powder
- 3 tablespoons goji berries (see Note)
- 1/4 cup pine nuts
- 8 semiboneless quail
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- Cilantro leaves, for garnish
- In a saucepan, bring the water, sugar, soy sauce and five-spice powder to a simmer. Add the goji berries. Let stand, off the heat, until the berries are plumped, 10 minutes.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
- Light a grill or preheat a grill pan. Brush the quail with oil and season with salt and pepper. Grill the quail over high heat, turning once, until browned, about 5 minutes. Transfer the quail to plates, breast sides up. Using a slotted spoon, remove the goji berries from their liquid and scatter them over the quail. Garnish with the pine nuts and cilantro, drizzle lightly with the goji liquid and serve.
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