Preheat the chargrill or barbecue. Peel and chop the garlic and shallots; squeeze the juice from the lemon to give 2 tablespoons; pit the olives; put all aside.
Brush the quail on both sides with 2 tablespoons oil and season generously with black pepper. Grill or barbecue for about 15 minutes, until golden and tender.
Meanwhile, heat the remaining oil in a small frying pan and gently cook the chopped garlic and shallots over moderately low heat for about 2–3 minutes, until soft. Add the lemon juice, saffron threads and stock. Increase the heat and cook, stirring, for about 5 minutes, until reduced by half. Stir in the olives.
Serve the quail on individual plates and spoon over the sauce.
This dish goes well with potato wedges sautéed with fresh rosemary leaves in a little olive oil.
NUTRIENTS PER SERVING:
good source of vitamins B group and folate, and iron.