PREPARATION

• Toast coriander, cumin seeds, and allspice berries in a sauté pan until fragrant. Cool two or three minutes, then grind in a spice grinder until powdery. Place ground spices in a small mixing bowl and add paprika and benne seeds. Mix well.
• Chop garlic, sprinkle with salt, and mash into a paste using the side of a knife. Add garlic, canola oil, and orange juice to the spices and mix thoroughly.
• Snip wing tips off quail. Pour rub over quail, turning to coat.
• Marinate at least one hour but no longer than six hours.
• Prepare a medium-hot grill and cook each bird for seven to nine minutes, turning once, until medium-rare.
• Gravy preparation:
  Combine first six ingredients in a saucepan. Cook over medium until thickened, whisking often to reduce lumps. Remove from heat and stir in butter. (The sauce can be reserved while the quail cooks. Just loosen with a few tablespoons of water as you reheat it.)
• To serve:Pool a bit of gravy on a plate, top with a quail, drizzle with chocolate gravy, and then, using a micro plane, shave peanuts over each bird.