Guinea fowl thighs
The dark meat of the rear of the guinea fowl carcass, firmer and drier than chicken, with a rich slightly gamey taste, for roasting and braising in wine, cream and with mushrooms.
Guinea fowl thighs are the dark meat of the rear part of the guinea fowl carcass with or without the thigh bone, firmer and drier than chicken, with a rich, slightly gamey taste between chicken and pheasant and a small amount of fat. They are marinated, roasted and braised in wine, cream and with mushrooms, made into confit, grilled, stuffed and served with root vegetables, potatoes and fruit sauces.
Calories, proteins, fats and carbohydrates per 100 g of product
Guinea fowl thighs, Raw: Calories 188.6 kcal, Proteins 17.1 grams, Fats 13.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Guinea fowl thighs, Stewed: Calories 215.0 kcal, Proteins 20.7 grams, Fats 14.6 grams, Carbohydrates 0.2 grams per 100 g of product.
Guinea fowl thighs, Baked: Calories 232.0 kcal, Proteins 23.3 grams, Fats 14.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Tajine of guinea fowl with peaches, almonds, and roses is a poetic embodiment of Moroccan cuisine, where each ingredient weaves into a harmony of flavors and aromas. The tender guinea fowl meat, infused with spices, acquires a golden crust, while almonds add nutty depth. The sweetness of dried peaches gives the dish a refined fruity note, and saffron brings precious Eastern tones. Rose petals are the final touch that adds aristocratic elegance and a delicate fragrance to the dish. Slowly cooked tajine reveals its bouquet gradually, turning each spoonful into a gastronomic journey through sunny Morocco. The perfect combination of sweet and savory makes it not only an exquisite treat but also a symbol of the magic of Eastern cuisine.
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Guinea fowl thighs with potatoes and rosemary is a refined dish of European cuisine where the juicy meat of guinea fowl combines with aromatic potatoes and fresh rosemary. The guinea fowl, a bird with a delicate flavor, is boiled in salted water and then roasted on the barbecue, acquiring a golden crust and rich aroma. Mini potatoes cooked 'in their skins' absorb the flavors of olive oil, salt, and black pepper, creating a harmonious complement to the meat. Rosemary adds notes of freshness and light spiciness while bay leaves enhance the depth of flavor. This dish is perfect for leisurely summer evenings outdoors, accompanied by a glass of white wine and pleasant conversation. Its simplicity in preparation and richness of flavor make it an excellent choice for gourmets who appreciate natural ingredients and authentic European recipes.
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