Grilled quail with sour cherries, toasted walnuts and ras el-hanout

Ingredients

6 organic, free range quail, spatchcocked (you can ask your local butcher to do this for you)
2 tbsp ras el-hanout
250ml/8¾fl oz homemade chicken stock
175g/6¼oz sour cherries (available at wholefood and speciality food stores), softened in a little warm water
150g/5¼oz walnuts, lightly toasted in the oven
2 tbsp tamari
couple of large handfuls of spinach, wilted in a pan
salt and freshly ground black pepper

Method

1. An hour before cooking, massage the ras el-hanout into the skin of the quail and leave to allow to marinate.
2. Preheat the grill. Season the quail with a little salt and freshly ground black pepper and place under hot grill, skin side up. Cook for approximately 5-6 minutes or longer depending on the heat of your grill, until they are cooked but still pink and juicy. Remove and set aside.
3. While the quail is grilling, begin to make the sauce. Place the chicken stock in a saucepan and reduce by one-third. Add the cherries, walnuts and tamari and season well with freshly ground black pepper.
4. Cook for a few more minutes then add the spinach and remove from the heat straight away.
5. To serve, place the quails on a plate and spoon sauce over top.