Good Eggs Meal Kits
Whole-Roasted Quails with Pomegranate Glaze, Delicata & Herbed Rice Salad
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Product Details
Roasting quails feels restaurant-fancy, but this elegant feast, which comes together in under an hour, is a cinch to prepare. Shower ruby red pomegranate seeds over an herb-flecked rice salad and goat cheese-topped delicata for a showstopping finish.
Contains: milk, tree nuts.
Note: The quails may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Note: Due to seasonal availability, you may receive whole pomegranate or pomegranate pips. If you receive the pips, disregard the pomegranate preparation instructions in Step 5.
What You Get
Pomegranate molasses
Ground cumin
Whole quails (see note)
Delicata
Cilantro
Mint
Parsley
Pomegranate (see note)
Toasted pistachios
Canned chickpeas
Cooked white rice
Lemons
Goat cheese
Garlic yogurt
What You'll Need
Olive oil
Salt and freshly ground pepper
Ground cinnamon (optional)
Step 1
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Step 2
In a large bowl, stir together ⅓ cup olive oil, ¼ cup pomegranate molasses, and 1 tablespoon cumin. Remove the quails from the packaging and use kitchen shears or a knife to trim the neck bones that extend from the body of each bird. Add the quails to the marinade, tossing to coat. Season generously with salt and pepper. Set aside to marinate.
Step 3
Cut the delicata in half lengthwise, scoop out the seeds, and slice into half moons. Arrange the delicata on the prepared pan and toss with 3 tablespoons olive oil and ½ teaspoon cinnamon, if you have some on hand. Season with salt and pepper.
Step 4
Arrange the quails in a roasting pan and pour the remaining marinade over the birds. Season generously with salt and pepper. Transfer both pans to the oven. Roast until the quails are golden brown and the juices run clear, and the delicata are tender, 25 to 30 minutes.
Step 5
Meanwhile, pick ⅓ cup cilantro leaves and chop the rest, including the stems. Pick the mint and parsley leaves, discard the stems, and chop the leaves. Use a small knife to score the pomegranate skin around the middle, without cutting into the seeds. Tear in half. Hold each half over a medium bowl and tap with a wooden spoon to release the seeds, discarding the skin and white pith. Roughly chop the pistachios. Drain and rinse the chickpeas.
Step 6
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Transfer the rice to a large bowl and fluff with a fork. Add the chickpeas, the juice of 3 lemons, 3 tablespoons olive oil, and the herbs, reserving the whole cilantro leaves for the delicata. Season with salt and pepper. Sprinkle with the pistachios and half of the pomegranate seeds.
Step 7
Transfer the roasted delicata to a serving platter and crumble the goat cheese over the top. Scatter with the reserved cilantro leaves and remaining pomegranate seeds. Arrange the quails on another platter. Serve warm, with the rice salad and garlic yogurt for drizzling.
