- 4 portions
- Juice from 1 lime
- 2 tablespoons mole
- Extra-virgin olive oil
- 4 farm-raised Codacano Quail, spatchcocked (see below)
- Sea salt
- Spice mix (equal parts ground coriander, cumin and fennel seed)
- ½–¾ cup black bean purée
- ½ cup pickled radish
- Arugula or verdolaga (purslane)
In a small bowl combine lime juice, mole and olive oil. Set aside.
To spatchcock a bird, insert a heavy chopping knife into the cavity from the back end to the neck. Press down sharply to cut through the backbone. Alternatively, place the bird breast side down on the cutting board and, using poultry shears, cut along the entire length of the backbone, as close to the center as possible. Open the bird and flatten out as much as possible.
Season the quail with sea salt, pepper and spice mix to taste.
Grill skin side down on medium heat for 7 minutes. Turn the quail and cook another 5 minutes on non-skin side. Let rest for a few minutes before serving.
Heat black bean purée in a small saucepan.
To plate, place a spoon of the warm black bean purée on 4 plates. Cut each quail in half. Place 1 quail on each plate. Divide the mole vinaigrette among the 4 plates. Garnish with the greens and the pickled radish.
Serves 4 portions