Heat a non-stick pan,
add apples, dates, raisins, tomatoes, onions and red wine. , red wine, raisins and dates and cook till the tomatoes are soft. Set aside to cool.
Transfer the mixture
into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
Preheat oven to
Take potatoes with
skin in a bowl, add 1 tbsp olive oil, rosemary, salt and pepper powder and mix well and rest for 10 minutes. Spread them on a baking tray. Keep the tray in the preheated oven and roast till done.
Take quail pieces in
another bowl, add remaining olive oil, salt and pepper and mix well.
Heat a non-stick frying
pan, add the quails and cook on low heat till done.
Transfer the quails
onto a serving platter, keep the roasted potatoes around, sprinkle some rosemary and pomegranate pearls and serve hot with the bowl of fruit chutney.