Broiled Quail With Raisin and Apple Stuffing

• 1/2 cup fresh or canned chicken broth
• 1/4 pound bulk sausage meat
• 1/2 cup chopped onion
• 1/2 cup chopped apple cut in small cubes
• 3/4 cup golden raisins
• 1/4 cup couscous
• 1/4 teaspoon cumin
• 18 teaspoon cinnamon
• Salt and freshly ground pepper to taste
• 4 tablespoons gin
• 4 tablespoons chopped fresh coriander (cilantro)
• 8 quail, boned except for the wings, thighs and legs
• 1 tablespoon melted butter
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon lemon juice

1. Preheat the broiler to high.
2. In a saucepan, bring the chicken broth to a simmer.
3. Heat another saucepan, and add the sausage meat.
4. Cook and stir for 2 minutes, breaking the meat into small pieces.
5. Add the onion, and cook, stirring, until wilted.
6. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper.
7. Bring to a boil, stirring.
8. Cover tightly, remove from the heat, and let stand for 5 minutes.
9. Add the gin and coriander, and blend well with a fork.
10. Divide the mixture into 8 portions.
11. Set aside.
12. Salt and pepper the cavity of each quail.
13. Add the stuffing with your hands.
14. Crisscross the legs, and flatten the quail so they will cook evenly.
15. Pour the butter and oil into a baking dish large enough to hold the quail in one layer.
16. Add the quail, and sprinkle with half of the thyme.
17. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme.
18. Then turn the quail breast side down.
19. Place the quail under the broiler about 6 inches from the heat source.
20. Leave the door partly open.
21. Cook them about 4 minutes until lightly browned.
22. Turn the quail breast side up.
23. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
24. Set the oven at 400 degrees.
25. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice.
26. Serve immediately with the sauce.

chicken broth, sausage meat, onion, apple, golden raisins, couscous, cumin, cinnamon, salt, gin, fresh coriander, quail, butter, olive oil, thyme, lemon juice

Taken from cooking.nytimes.com/recipes/4771 (may not work)