Rinse and dry the quail.
For sauce, mix adjika and ketchup, adjika can add more to your taste. Also add olive oil, thyme leaves, garlic passed through the press and mix everything well.
Season the quail with salt and pepper to taste, then grate with the sauce and let it marinate for 1 hour.
Bake quail for 1 hour at 180 degrees, after half an hour turn the carcasses over to get an even crust. Serve with any garnish.
Quail in a dark sauce is very tasty, fragrant, juicy and at the same time with a crispy, golden crust. Cooking is very simple and fairly quick, you can pickle meat and longer then it will have a more saturated taste. Such quails are perfect for any side dish or just with fresh or pickled vegetables.