Pot-roasted guinea fowl

Pot-roasted guinea fowl

Ben's Meat Bible
Benito Martin


Quantity Ingredient
pinch saffron threads
4 garlic cloves
1 x 1.1kg guinea fowl
8 thyme sprigs
2 tablespoons pomegranate molasses
freshly ground black pepper
30g salted butter
2 tablespoons olive oil
2 large red onions, chopped
1/2 teaspoon cardamom, crushed
1/2 teaspoon dried oregano
150g tinned chickpeas, rinsed and drained
10g fresh oregano leaves
1 fresh bay leaf
300ml chicken stock
2 tablespoons currants
cooked couscous or steamed rice, to serve


  1. Soak the saffron in 2 tablespoons of water for 10 minutes.
  2. Using the flat part of a large knife, crush 2 of the garlic cloves and discard the papery skin. Peel and slice the remaining 2 cloves of garlic and set aside.
  3. Preheat the oven to 160°C.
  4. Stuff the guinea fowl with the sliced garlic and thyme, and rub the pomegranate molasses all over. Season well, inside and out, with salt and pepper. Melt the butter in a large flameproof casserole dish and brown the guinea fowl on all sides until golden. Remove to a tray and set aside.
  5. Return the casserole to a low heat and add the olive oil. Sauté the onions and remaining garlic until the onions are soft and translucent. Stir in the crushed cardamom and dried oregano and cook until fragrant. Stir in the chickpeas and the fresh herbs.
  6. Add the stock and saffron liquid and bring to the boil. Place the guinea fowl into the pan. Transfer to the oven and cook for 40 minutes, spooning the liquid, onion and chickpeas over the bird from time to time, until the chickpeas are very tender and the guinea fowl is cooked. To check for doneness, insert a sharp knife into the thickest part of the guinea fowl’s thigh: if the juices run clear, it’s ready. If the juices are bloody, continue to cook for another 7–10 minutes and test again. Towards the end of cooking, add the currants and season to your liking. Serve with couscous or rice.
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