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Stuffed Quail

8 whole quails (Wellgoods)
4 tablespoons rice
1 tomato finely chopped
1 onion finely chopped
1 clove garlic fi nely chopped
4 tablespoons olive oil
½ teaspoon oregano
2-3 tablespoons pomegranate kernels
2-3 tablespoons honey
2 cups chicken stock
4 cups boiled beans
½ red chilli pepper chopped in large pieces
1 tablespoon finely chopped parsley
1 carrot chopped in large pieces
1 celery stalk chopped in large pieces
1 lemon cut in slices

Method:

• Heat the olive oil in a pan and lightly sauté the onion, garlic, and tomato
• Throw in the rice, oregano, pomegranate and sauté for another 2-3 minutes
• Add salt and pepper to the quail and stuff with the rice mixture. Brush each one with the honey, and place in a baking dish. Fill the baking dish with the stock and cover with aluminium foil. Cook in the oven for 35-40 minutes at 180°C
• In a clean pan heat the beans, vegetables, parsley and chilli pepper until soft and cooked through
• Serve the quail on top of the bean mixture and accompany with lemon slices