Name: Marinated Spatchcock Quails on a Bed of Jewelled Rice
Cuisine: Indian
Ingredients: 4 jumbo quails spatchcocked; 200ml chicken stock; 120ml cream; 2 tablespoons sunflower/rapeseed oil; For the marinade:; 2 tablespoons pomegranate molasses; 4 tablespoons honey; Juice of 2 lemons; 2 tablespoons grated ginger; 1 tablespoon crushed garlic; 1-2 teaspoons chilli powder; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; ½ teaspoon ground star anise; Salt to season; For the rice; 400g basmati rice, parboiled; 2 large carrots, cut into juliennes; Peel of 3 oranges, cut into thin slivers and the juice of 2 set aside; 2.5cm grated ginger; 130g sugar; 4-6 tablespoons sunflower/vegetable oil, plus butter for layering the rice; 4 onions, thinly sliced; 3 cloves crushed garlic; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 4 tablespoons dried cherries; 4 tablespoons golden sultanas, soaked in marsala wine; 240ml chicken stock; 4 tablespoons toasted pine nuts