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Rosemary and Orange Roasted Quail

Citrusy from the orange and lemon, aromatic from the fresh herbs, and savory from the cumin and onion, these roasted quail were delicious. You want to marinate them for at least 8 hours, but if you can let them go a whole day, that would be even better. I marinated them the night before, flipped the bag before heading out to work the next morning, and then cooked them that night for dinner. The combination of the citrus fruit, herbs and spices was pleasantly light and fresh, but noticeable. If the weather is right, stick these birdies on the grill for a bit of char.

This is very much a finger food – it's impossible to eat whole quail without using your hands, so keep plenty of napkins on hand.

To view the recipe, visit:

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