Grilled quail with grits and apricot

Ingredients

3 quail 2 tbsp vinegar apples 2 tablespoons molasses pass 3 tablespoons olive oil Salt and pepper 1 onion large chopped 2 cups grits soaked in water 1 / 3 cup apricot dry marinated in orange juice 2 cups broth chicken slices beets boiled, cut cheese, roasted pine nuts (for garnish)

Way

- Wash quail and soak in a little water and one teaspoon vinegar, then rinse and dry. - Goes a quail in half lengthwise from the back (using scissors). - The uniqueness of semi-Samman by clicking on it by hand, so break the bone and become flat. - Mix the remaining vinegar, molasses, dates and a good tablespoon of olive oil, season the mixture with salt and pepper. - Season the quail mixture, cover and put Balbrad for an hour at least, so saturated with the aroma (and can be prepared the day before the thing). - Heat the grill to medium heat, and heated the oven temperature to 180 degrees Celsius. - Lay quail on the grill, so it is Mtlasq, turn after about 5 minutes to take the sign of barbecue. - Raise quail on the grill and placed in an oven tray and sprinkle the rest of the mixture Altaatbalh. - Put in the oven for 10 minutes or until full maturity. - In the meantime, heat the remaining oil in a pot on medium heat and add the onions, stirring for 3 minutes. - Add AllAfrica dry, apricot sauce and stir, season with salt and pepper, and leave until the mixture begins to boil. - Reduce heat, cover the mixture and leave for 15 minutes, or until full maturity. - AllAfrica scoop on a plate presentation, and compacting it, quail and garnish with slices of beets and cut cheese and pine nuts.