Quail In Escabeche With Mole Verde

Course : Chicken
Serves: 6
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Ingredients:

---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 medium quail -- trimmed of any excess skin and fat
---MOLE VERDE---
1 cup pumpkin seeds
3 cups basic chicken stock
8 medium tomatillos -- husked and washed
2 medium jalapeno or 4 serrano chile peppers
5 medium romaine lettuce leaves
1/2 medium onion -- coarsely chopped
1 tablespoon garlic chopped
6 sprigs cilantro
1/8 teaspoon ground cumin
1 dash black pepper
1 teaspoon ground cinnamon
1 dash ground cloves
2 tablespoons olive oil
1 teaspoon salt and pepper -- to taste
 

Preparation / Directions:

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


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