Recipe - Grilled Sambal Quail With Braised Green Papaya

4 tablespoon Olive oil
1 cup Minced onions
2 Bay leaves
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Chorizo sausage; cut or sliced up 1/4"
thick
12 Whole Garlic cloves; peeled,
blanched
1 cup Peeled; seeded, chopped
fresh tomatoes
One half pound New potatoes; quartered
2 teaspoon Chopped fresh thyme leaves
2 teaspoon Chopped fresh basil
2 teaspoon Chopped fresh parsley leaves
1 qt Chicken stock
16 Fresh sardines
16 Wooden skewers; soaked in
water

In a large saucepan, over mediumhigh heat, heat 2 tablespoons of the oil.
When the oil is hot, add the onions. Using your hands, crush the bay leaves
over the onions. Season with salt and pepper. Saute for 8 minutes. Add the
sausage and continue to cook for 2 minutes. Add the garlic cloves and
tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the
potatoes and herbs. Season with salt and pepper. Add the chicken stock and
bring the liquid to a boil. Reduce the heat to medium and cook for 15
minutes. Toss the sardines with the remaining olive oil. Season with salt
and pepper. Skewer four sardines on each wooden skewer. Place the skewers
on the grill and cook for 2 minutes on each side. Remove from the grill. To
serve, ladle the stew in the center of each shallow bowl. Lay one skewer of
sardines over the stew and serve. This recipe yields 4