Serves 6

You can find quail at most good butchers, and some well-stocked grocery stores, although many markets keep them in the freezer section. Cooking quail quickly at high heat is the best way to get juicy results. Let them brown first, then brush with an apricot glaze seasoned with cumin, paprika, and chile powder.

GLAZE

?

? cup apricot preserves

2 cloves garlic, crushed

½ teaspoon ground cumin

½ teaspoon ground paprika

½ teaspoon chile powder

Salt and black pepper, to taste

1. In a small saucepan over medium high heat cook apricot preserves and crushed garlic for 5 minutes.

2. Add the cumin, paprika, and chile powder and cook, stirring often, for 5 minutes, or until glaze has reduced. Taste for seasoning and add salt and black pepper, if you like.

QUAIL

4 cloves garlic, crushed

6 sprigs thyme, leaves removed

2 tablespoons light brown sugar

Grated rind and juice of 1 lemon

Salt and black pepper, to taste

12 quail (about 3½ pounds)

1. Have on hand a roasting pan.

2. In a large bowl combine the garlic, thyme, sugar, lemon rind and juice, salt, and black pepper. Rub the mixture all over the quail. Place the quail in the pan and let them sit for 15 minutes.

3. Set the oven at 500 degrees.

4. Roast the quail for 15 minutes. Brush with warm glaze. Continue roasting for 5 minutes more, or until the glaze begins to bubble. Let the quail rest for 10 minutes. Serve with brown rice and sauteed bok choy. Sydney Oland