Ingredients

• 12 semi-boneless quail (ask the butcher to prepare them)
• Salt and pepper
• 2 cups strawberries, hulled and quartered
• 1 tablespoon unsalted butter, melted
• 1/4 cup coarsely chopped green onion
• 3 tablespoons brown sugar
• 2 tablespoons Grand Marnier
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 tablespoon cider vinegar

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Instructions

1. Preheat oven to 400 degrees F.
2. Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes.
3. In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened.
4. Spoon the strawberry chutney around the quail and serve.