How to make
Using kitchen scissors, cut the quail on both sides along the spine and remove it.
Halve the breastbone and cut each half in half again to get a total of 24 pieces. Grill the quails, having previously greased them with fat.
In the meantime, dry-fry the cumin until it becomes fragrant and add the orange juice, chili pepper, garlic and sugar. Stir until the sugar melts. Then bring to the boil and leave it like this for 5 minutes or until the mixture becomes thick.
Finally, in a large bowl, mix the hot quails with the glaze and coriander.
Find out how to make quail with white wine and read these culinary tricks for cooking quail.
