Pomegranate Baked Quail
Elevate your dinner table with the exotic and irresistible flavors of Pomegranate Baked Quail, a dish that balances elegance with bold, tangy sweetness. This recipe features tender whole quails marinated in a luscious blend of fresh pomegranate juice, honey, soy sauce, and aromatic spices like cumin and paprika. Baked to perfection, the quails are basted for a gorgeous golden finish and garnished with jewel-like pomegranate seeds and fresh parsley for a burst of color and freshness. Perfect for a sophisticated meal, this dish can be prepared in under an hour and pairs beautifully with a side of roasted vegetables or a citrus salad. Whether hosting a dinner party or indulging in a gourmet night at home, Pomegranate Baked Quail will dazzle your taste buds and guests alike.
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Recipe Information
Ingredients
- 4 whole Quails
- 240 ml Pomegranate juice (fresh or bottled)
- 2 tbsp Honey
- 2 tbsp Soy sauce
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 50 g Pomegranate seeds (for garnish)
- 2 tbsp Fresh parsley (for garnish)
- 4 Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Pat the quails dry with paper towels and set them aside.
In a medium-sized bowl, whisk together the pomegranate juice, honey, soy sauce, minced garlic, olive oil, ground cumin, paprika, salt, and black pepper until well combined.
Place the quails in a shallow baking dish and pour the pomegranate marinade over them, ensuring they are evenly coated. Let the quails marinate for 10 minutes at room temperature.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, spoon some of the marinade over the quails, and return to the oven. Increase the oven temperature to 400°F (200°C) and bake for an additional 10 minutes, or until the quails are golden and the internal temperature reaches 165°F (74°C).
Once done, remove the quails from the oven and let them rest for 5 minutes before serving.
Garnish the baked quails with pomegranate seeds and freshly chopped parsley. Serve with lemon wedges on the side for an optional bright citrus kick.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 74.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
