Method:
1 Preheat the oven to 200°C fan-forced.
2 Using a mortar and pestle crush the chilli, chilli flakes, lemon rind and garlic with a 1 tsp salt to a paste, transfer to a bowl, add 2 tbs lemon juice and a drizzle of olive oil. Add the quail and turn to coat. Insert two skewers in a cross to secure the quail flat.
3 Heat a char grill pan over high heat, cook quail, drizzled with olive oil, for 2 minutes each side or until charred. Drizzle over the marinade and transfer to the oven and roast for 8-10 minutes or until cooked through. Rest for 5 minutes and remove skewers.
4 Bring the vegetable stock to the boil in a medium saucepan, add the mograbieh and reduce to a simmer, simmer for 10-15 minutes, until the mograbieh is tender. Drain and transfer to a bowl, add the zucchini, parsley and remaining lemon juice. Drizzle with olive oil and season with salt and pepper.
5 Spoon the mograbieh onto a plate, top with the quail and pour over pan juices to serve.