2 tbsp olive oil
2 garlic cloves, peeled and crushed
1 guinea fowl
1 large onion, chopped
1 red, 1 green, 1 yellow pepper, cored, deseeded and roughly chopped
1 lb (450 g) courgettes, cut into 1/2 inch (1 cm) pieces
2 x (14 oz/397 g) cans tomatoes, sieved
1 tsp dried oregano
2 garlic cloves, peeled and crushed
1 guinea fowl
1 large onion, chopped
1 red, 1 green, 1 yellow pepper, cored, deseeded and roughly chopped
1 lb (450 g) courgettes, cut into 1/2 inch (1 cm) pieces
2 x (14 oz/397 g) cans tomatoes, sieved
1 tsp dried oregano
method
1. Heat the oil in a large casserole dish and gently fry the garlic for 2 minutes without browning.
2. Add the guinea fowl and brown on all sides. Remove. Add the onion, peppers and courgettes and fry gently for 2 to 3 minutes.
3. Add the tomatoes, herbs and seasoning and the guinea fowl.
4. Cover and bake at Mark 2 (150°C) 300°F for 45 minutes. Remove the lid and cook for a further 30 minutes.
5. Transfer the guinea fowl to a warmed serving platter. Skim off excess fat from the sauce and pour over the bird.
6. Serve with boiled rice or potatoes.
2. Add the guinea fowl and brown on all sides. Remove. Add the onion, peppers and courgettes and fry gently for 2 to 3 minutes.
3. Add the tomatoes, herbs and seasoning and the guinea fowl.
4. Cover and bake at Mark 2 (150°C) 300°F for 45 minutes. Remove the lid and cook for a further 30 minutes.
5. Transfer the guinea fowl to a warmed serving platter. Skim off excess fat from the sauce and pour over the bird.
6. Serve with boiled rice or potatoes.
serving amount
serves 4
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