100 g couscous
25 g pine kernels
25 g raisins
1/2 tsp ground cinnamon
1 tsp ground cumin
4 tsp polyunsaturated oil
1 small onion, chopped finely
1.1 kg guinea fowl
1/2 tsp paprika
6 tbsp water
1 tsp tomato purée
1 tbsp lemon juice
1 tsp clear honey
1/4 tsp ground cinnamon
125 ml water
25 g pine kernels
25 g raisins
1/2 tsp ground cinnamon
1 tsp ground cumin
4 tsp polyunsaturated oil
1 small onion, chopped finely
1.1 kg guinea fowl
1/2 tsp paprika
6 tbsp water
1 tsp tomato purée
1 tbsp lemon juice
1 tsp clear honey
1/4 tsp ground cinnamon
125 ml water
method
1. Put the couscous in a bowl, cover with lukewarm water and leave to soak for 10 minutes.
2. Tip the couscous into a large sieve lined with muslin or a fine gauge sieve and allow to drain. Place the sieve over a saucepan of boiling water, cover with foil and steam for 35 minutes.
3. Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon and cumin.
4. Heat 2 x 1 tsps of the oil in a non stick frying-pan, add the onion and fry over a medium heat for 5 minutes or until soft. Add to the couscous and mix well.
5. Preheat the oven to 180°C, 350°F, Gas Mark 4.
6. Stuff the guinea fowl with the couscous. (If there is any couscous left over, place it in a greased ovenproof dish, cover with foil and bake for 45 minutes in the oven with the guinea fowl). Place the guinea fowl in a roasting tin, brush with the remaining oil and sprinkle with the paprika. Bake in the oven for 30 minutes, then baste and add 3 x 1 tbsps of water.
7. Return to the oven and 30 minutes later, baste again and another 3 x 1 tbsps of water. Bake for another 15-30 minutes or until cooked through and golden.
8. Remove from the oven, transfer to a warmed serving plate and leave to rest while making the sauce.
9. Strain any excess fat outof the roasting tin, reserving the meat juices. Place the roasting tin over a medium heat, strirring to scrape up and dissolve the sediment left. Pour the juices into a small non-stick saucepan. Add the tomato purée, lemon juice, honey, cinnamon and water, and simmer, uncovered, for 10-15 minutes or until thickened slightly.
10. Serve the guinea fowl accompanied by the sauce.
2. Tip the couscous into a large sieve lined with muslin or a fine gauge sieve and allow to drain. Place the sieve over a saucepan of boiling water, cover with foil and steam for 35 minutes.
3. Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon and cumin.
4. Heat 2 x 1 tsps of the oil in a non stick frying-pan, add the onion and fry over a medium heat for 5 minutes or until soft. Add to the couscous and mix well.
5. Preheat the oven to 180°C, 350°F, Gas Mark 4.
6. Stuff the guinea fowl with the couscous. (If there is any couscous left over, place it in a greased ovenproof dish, cover with foil and bake for 45 minutes in the oven with the guinea fowl). Place the guinea fowl in a roasting tin, brush with the remaining oil and sprinkle with the paprika. Bake in the oven for 30 minutes, then baste and add 3 x 1 tbsps of water.
7. Return to the oven and 30 minutes later, baste again and another 3 x 1 tbsps of water. Bake for another 15-30 minutes or until cooked through and golden.
8. Remove from the oven, transfer to a warmed serving plate and leave to rest while making the sauce.
9. Strain any excess fat outof the roasting tin, reserving the meat juices. Place the roasting tin over a medium heat, strirring to scrape up and dissolve the sediment left. Pour the juices into a small non-stick saucepan. Add the tomato purée, lemon juice, honey, cinnamon and water, and simmer, uncovered, for 10-15 minutes or until thickened slightly.
10. Serve the guinea fowl accompanied by the sauce.
serving amount
serves: 4
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