Braised Quail with Poblano Chiles, Saffron, and Chorizo

• 1/2 cup chicken broth or water
• 1 teaspoon saffron threads
• 2 onions
• 4 garlic cloves
• 2 Spanish chorizo links (about 6 ounces total)
• 2 large vine-ripened tomatoes
• 6 whole jumbo quail (6 to 8 ounces each)
• freshly ground black pepper
• 2 teaspoons unsalted butter
• 2 teaspoons corn or canola oil
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1 large or 2 small fresh or dried bay leaves
• 2 fresh poblano chiles
• 1/3 cup packed fresh cilantro leaves
• lime wedges
• polenta or rice

1. Preheat oven to 325F.
2. In a small bowl combine broth or water and saffron.
3. Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic.
4. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices.
5. Peel tomatoes *(see below) and seed.
6. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
7. With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.
8. Pat quail dry and season with pepper and salt.
9. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides.
10. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total.
11. Transfer quail to a plate.
12. In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden.
13. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes.
14. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds.
15. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
16. Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total.
17. While quail is braising, roast and peel poblanos .
18. Wearing rubber gloves, cut chiles into thin strips.
19. Chop cilantro.
20. Arrange quail on a platter and keep warm.
21. Discard bay leaf and skim any fat from chorizo mixture, if desired.
22. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
23. Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
24. Have ready a bowl of ice and cold water.
25. Cut an X in blossom end of each tomato.
26. In a saucepan of boiling water blanch tomatoes 10 seconds.
27. Transfer tomatoes with a slotted spoon to ice water to stop cooking.
28. Peel tomatoes.

chicken broth, saffron threads, onions, garlic, spanish chorizo links, tomatoes, jumbo quail, freshly ground black pepper, unsalted butter, corn, extravirgin olive oil, ground cumin, oregano, bay leaves, fresh poblano chiles, cilantro, lime wedges, polenta

Taken from www.epicurious.com/recipes/food/views/braised-quail-with-poblano-chiles-saffron-and-chorizo-15501 (may not work)