Thereâs a bit of work involved here, but this is a glorious dish to delight any hummus lover. Separating the quail into breasts and legs is a little tricky, so ask your butcher to do it if youâre unsure (use the carcasses for stock or gravy). Another option is to use boneless chicken thighs, and adjust the cooking time according to their size. Youâll need four long metal skewers (or wooden skewers soaked in water for 10 minutes).
2 tbsp | olive oil |
1½ tsp | ground allspice |
1½ tbsp | pomegrante molasses, plus ½ tbsp to serve |
1½ tbsp | soy sauce |
1 tsp | lemon zest |
2 | garlic cloves, peeled and crushed |
1 tsp | maple syrup |
2 | thyme sprigs |
flaky sea salt and black pepper | |
4 (1kg) | quail, breasts taken off the bone, legs and thighs cut off in one piece |
FOR THE PARSLEY SALSA | |
10g | parsley leaves, finely chopped |
1 | garlic clove, peeled and crushed |
2 tbsp | olive oil |
1 | lemon - zest finely grated, to get ½ tbsp, then juiced, to get 1 tbsp |
FOR THE HUMMUS | |
300g | freshly cooked chickpeas |
½ | garlic clove, peeled and crushed |
1 | lemon - zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp |
1 tbsp | olive oil |
100g | Greek-style yoghurt |
flaky sea salt and black pepper |
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