2.Rinse quails under cold water, pat dry, inside and out, with absorbent paper. Using kitchen scissors, cut along each side of quails’ backbones; discard backbones, cut quails in half. Combine quail, cumin, chilli, garlic, oil and juice in large bowl, cover, refrigerate 3 hours or overnight.
3.Place quail, skin-side up, in single layer, in large baking dish. Bake about 20 minutes or until cooked through. Cool.
4.Serve quail sprinkled with coriander.
Quail can be bought already boned, but with the bones remaining in the legs and wings. Ask the butcher or poultry shop to remove any remaining bones for you, if you like. We’ve chosen to leave all the bones intact in the recipe. Quail can be prepared for cooking a day ahead of the picnic, bake the quail on the morning of the picnic.