In a saucepan, heat the olive oil to a medium temperate then sauté the garlic.
Add the quail to the pan and fry for approx 3 minutes on each side until golden. Remove the quail from the pan and reserve.
At low heat, in the same pan with the remaining oil, add the thyme, cinnamon, peppercorns, cloves and bay leaves. Stir for 2 minutes.
Add the paprika and stir for 1 minute then add the vinegar. Mixed well.
Remove the pan from the heat then add the quail and rosemary. Cover with a lid to infuse for approx 5 minutes.
For the orange potatoes
Boil the potatoes in salted water for approx 20 minutes until cooked. Stain and reserve. While warm, peel the potatoes.
In a mixing bowl, rustically crush the potatoes with a fork.
Add parsley, orange zest, rosemary, olive oil and seasoning to taste. Mix well.
Place 2 tablespoons of the potato onto each plate then strategically place the quail onto the potato.
Optional – serve with a green salad or sautéed beans