We’ve been doing this a lot lately! It’s a Madhur Jaffrey recipe - spicy chicken. Super simple and almost better on the quail, with more rub to meat ratio. I add hotter spices than she calls for because I love heat.
raw
roasted
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Being a born and raised Southerner I call them BEPs 
And could you please elaborate on the cooking etc.
I used to buy them out of Texas from WF . They were boneless. Where did you find them bone in .
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I can’t imagine boning a QUAIL!!!
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They came packaged from WF .
I hear ya, but some humanoid had to do that. Wow.
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One person comes to mind . Jacques Pepin .
Oh, you’re good. Very good, Em. (Hope you’re doing okay re your friend)
I Em .
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I get them bone-in from Dartagnan. I can get them semi-boneless from A Cut Above in Santa Monica. The other kind I like is the jumbo French quail, also from Dartagnan. The semi-boneless I like to do tandoori style and stick on grill.
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You add mushrooms, in this case, shiitake mushrooms, tomatoes, garlic, and onions. Spices are cinnamon stick, cumin seeds, coriander, tumeric, cumin, cayenne, black pepper, and finish with cilantro.
Funny, I thought there was ginger, but no. Delicious, nonetheless.