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Try this quick and easy Middle Eastern recipe that mixes quails with a variety of exotic fruits. An impressive dinner party dish.
Everyone loves game with fruit but by the tail-end of winter, pheasants and partridges are thin on the ground (or, worse still, as tough as old boots). Quail is cheating since it is really a farmed bird, but it has a lovely flavour and is quick to cook. This dish has its roots in the Middle East where fish or poultry is sometimes braised with a sauce made from pomegranates and walnuts. This version is lighter and quicker.
Pick a cherry-flavoured, light Pinot Noir for a well-balanced wine match.
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