4 quails, cut down the middle of the backbone with scissors and flattened out.
3 Tbsp pomegranate molasses
1 tsp cinnamon
1/2 medium onion, grated
2 garlic cloves, crushed to a paste with salt
a pinch of allspice
200g of watercress
Mix the marinade ingredients together and rub all over the quail. Leave to marinate for at least 2 hours in the fridge.
Oil the grill and make sure it is medium and not high heat. After you colour the outside of the meat , put it over on indirect heat to finish the grilling. YOu can use a charcoal or a gas bbq.
5-8 minutes a side and season with salt and pepper.
Serve with watercress salad with pomegranate dressing.
Recipe from MORO the cookbook.