Marinated Quail in Honey

Rinse the quails under cold water and pat dry with paper towels. Season inside and outside with salt and freshly ground black pepper.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the quails on all sides until golden, approximately 8-10 minutes total.

Remove the quails from the pot and set aside. In the same pot, melt butter over medium heat and sauté the sliced onions until softened and translucent, about 3-4 minutes.

Stir in the lightly crushed coriander seeds and cook for 1 minute until fragrant. Pour in the dry cider and chili vinegar, scraping up any browned bits from the bottom of the pot.

Return the quails to the pot, nestling them among the onions and aromatics. Bring the liquid to a gentle simmer.

Cover the pot and simmer gently for 20-25 minutes until the quails are cooked through and tender.

Drizzle the honey over the quails and stir gently to coat. Simmer uncovered for an additional 2-3 minutes to allow the honey to warm and glaze the meat.

Transfer the quails to a serving platter and spoon the pan sauce with onions and coriander seeds over them. Garnish generously with chopped parsley and serve warm.