Quails Roasted with Honey and Cinnamon Couscous

Remove the breasts and legs from the quails. Brown the carcasses with 1 tbsp. clarified butter in a saucepan. Remove the skin from the onions, dice them, add half and extinguish with 700 ml of chicken broth, do about half an hour.

Clean the spring onions and cut them into small pieces. Sauté the remaining onions in a saucepan with 1 tbsp clarified butter, pour 300 ml chicken soup, add cinnamon sticks and bring to a boil. Mix in the couscous and swell at low temperature, stirring frequently. Add spring onions raisins and chopped almond kernels, season strongly with salt and freshly ground pepper.

Remove seeds from pomegranate, add half of the seeds to the boiling quail bones form.

Roast the quail legs and breasts in a frying pan with 2 tbsp. clarified butter on the skin side for about three minutes, then turn to the other side and cook until done. Remove the meat pieces from the frying pan, pour off the fat from the frying pan. In the roasting pan, toss 1 tbsp butter, 1 tbsp honey and thyme sprigs and heat briefly. Turn the quail pieces in it to the other side.

Strain the quail broth, pour 200 ml of it into a saucepan, bring to a boil, thicken (assemble) with 1 tbsp of cold iced butter pieces and season. Add the remaining pomegranate seeds. Serve quail with couscous and sauce.

Tip: Instead of clarified butter, you can also use butter in most cases.

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