Cumin Roasted Quail - cooking recipe

Ingredients

6 None quail (6 oz each)
1 tbsp ground cumin
1 tsp red pepper flakes
2 cloves garlic, crushed
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup loosely packed fresh cilantro leaves

Preparation

Rinse quails under cold water. Pat dry, inside and out, with paper towels. Using kitchen scissors, cut along each side of quails' backbones; discard backbones.
Combine cumin, red pepper flakes, garlic, oil and lemon juice in large bowl. Add quail; turn to coat. Cover; refrigerate 3 hours or overnight.
Preheat the oven to 425\u00b0F. Place quail, skin-side up, in single layer, in large baking pan.
Roast about 20 mins or until cooked through. Cool. Serve quail sprinkled with cilantro.