Ingredients

Serves 4

　　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

　　

Accompaniments:

lime wedges

　　polenta or rice

　　

Step 1

Preheat oven to 325°F.

　　

Step 2

In a small bowl combine broth or water and saffron.

　　

Step 3

Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes *(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.

　　

Step 4

With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.

　　

Step 5

In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.

　　

Step 6

Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos . Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.

　　

Step 7

Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.

　　

Step 8

Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.

　　

To peel tomatoes:

Step 9

Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.