”Guinea fowl is easy to cook, especially if there is no extra fat added. Using coriander with basil shocks some of my Italian friends, but even they’ve been converted; the combination really works.” – Olia Hercules
Join ExtraDelicious to unlock Cook Mode
Ingredients
- 2-4 tbsp vegetable oil
- 1 free-range guinea fowl (about 1kg; or use pheasant or a small chicken), jointed
- 1 onion, sliced
- ½ tbsp ground blue fenugreek
- 3 large ripe tomatoes, chopped
- 3 garlic cloves, 2 finely chopped, 1 crushed
- Small bunch fresh coriander, leaves and stalks finely chopped
- ½ bunch fresh purple (or green) basil, chopped, plus extra to serve
- A few fresh dill fronds to serve
Join ExtraDelicious to unlock Cook Mode
Method
- Heat 2 tbsp of the oil in a large cast-iron pan with a tight-fitting lid and brown the guinea fowl pieces on all sides for about 5 minutes until golden. Remove the guinea fowl (don’t wash out the pan) and set aside. Add a little more oil if the pan is dry, then add the onion. Cook over a low heat for about 5-10 minutes until the onion starts to soften and colour gently. Add the blue fenugreek and cook for another 5 minutes.
- Return the guinea fowl pieces to the pan with the tomatoes and chopped garlic, adding 30ml cold water if it’s dry. Cover with the lid and cook over a low heat for about 30 minutes. Take off the lid, remove the guinea fowl pieces to a plate (keep warm) and raise the heat a little bit to reduce and concentrate the sauce. Cook, stirring, until it has a saucy consistency, then add the coriander and basil and the crushed garlic. Cook for a minute longer, turn off the heat and return the guinea fowl pieces to the pan to warm through. Sprinkle with some basil and dill, then serve with a simple grain (such as spelt or farro) or bread.
Nutrition
- 440kcals Calories
- 27.2g (5.3g saturated) Fat
- 40.4g Protein
- 7.2g (5.7g sugars) Carbs
- 2.4g Fibre
- 0.6g Salt
Leave a comment, question or tip