Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***ESCABECHE***
  2          teaspoons  black peppercorns
     1/2      teaspoon  ground allspice
     1/2      teaspoon  ground cloves
     1/2      teaspoon  cumin seeds
  4          teaspoons  oregano leaves
  4        tablespoons  roasted garlic
  2        tablespoons  cider vinegar
  2          teaspoons  flour
                        ~~~~~~~~
  12                    quail -- trimmed of any
                        -- excess skin and fat
                        ***MOLE VERDE***
  1                cup  pumpkin seeds
  3               cups  basic chicken stock
  8                     tomatillos -- husked and washed
  2                     jalapeno or 4 serrano chile peppers
  5                     romaine lettuce leaves
     1/2        medium  onion -- coarsely chopped
  1         tablespoon  garlic -- chopped
  6             sprigs  cilantro
     1/8      teaspoon  ground cumin
  1              pinch  black pepper
  1           teaspoon  ground cinnamon
  1              pinch  ground cloves
  2        tablespoons  olive oil
                        salt and pepper -- to taste

Preparation:

For the Escabeche: Grind the spices together in a spice grinder or coffee grinder. Transfer to a bowl and add the garlic and salt. Work into a smooth paste. Work in the vinegar and flour and rub a thin layer on the quail, inside and out. Marinate several hours or overnight in the refrigerator. For the Mole Verde: Toast the pumpkin seeds in a skillet until all have toasted and popped. Let cool completely, then grind in a spice grinder. Transfer to a small bowl and stir in 1 cup of the chicken broth. Set aside. Simmer the tomatillos and chiles in water until soft, 10-15 minutes. Drain and place in a blender with the lettuce, onion, garlic, cilantro, and spices. Process until smooth. Heat the oil in a saucepan over medium heat. Add the pumpkin seed mixture and stir constantly as it thickens and darkens, 4 to 5 minutes. Add the tomatillo puree. Cook and stir until very thick. Stir in the remaining 2 cups of stock, reduce the heat, and simmer for 30 minutes. Use a little more stock if necessary to reach a medium-thick consistency. Adjust the seasoning with salt and pepper. Grill the quail over a moderate fire or bake at 375 degrees until the juices from the thigh run clear when pierced with a fork, approximately 20 minutes. Spoon the mole verde onto warm plates and serve the quail on top. Notes: Quail offers an alternative to eating chicken so often, and because it cooks quickly it is very convenient. Both the marinade and the sauce can be made a day ahead, so the whole dish comes together quickly and easily.

Nutritional Information:

496 Calories (kcal); 31g Total Fat; (57% calories from fat); 44g Protein; 8g Carbohydrate; 166mg Cholesterol; 123mg Sodium