Guinea fowl with spicy quinoa pilaf

6 servings

80 minutes

Pilaf is a pilaf that is prepared here from quinoa. Before cooking the quinoa, the cereal must be fried together with onions in vegetable oil.

Energy value per serving

• Calories: 645.5
• Proteins: 60.5g
• Fats: 24.9g
• Carbohydrates: 35.8g

Ingredients

• Anise (star anise): 2 pc
• Guinea fowl: 1.5 kg
• Quinoa: 300 g
• Butter: 50 g
• Vegetable oil: 50 ml
• Dry white wine: 100 ml
• Lime: 2 pc
• Green chili pepper: 1 pc
• Onion: 1 head
• Garlic: 1 head
• Thyme: 10 stem
• Cinnamon sticks: 1 pc
• Parsley: 50 g
• Coriander: 20 g
• Sea salt: 60 g

Cooking steps

1. Boil a halved head of garlic, thyme, cinnamon, and star anise in salted water. Pour the brine over the guinea fowl and refrigerate for six hours.

   Required ingredients:

   • Garlic: 1 head
   • Thyme: 10 stems
   • Cinnamon sticks: 1 piece
   • Anise (star anise): 2 pieces
   • Guinea fowl: 1.5 kg

2. Sauté onion with quinoa in butter, then boil. Season with pepper, parsley, cilantro, lime juice and zest.

   Required ingredients:

   • Butter: 50 g
   • Onion: 1 head
   • Quinoa: 300 g
   • Green chili pepper: 1 piece
   • Parsley: 50 g
   • Coriander: 20 g
   • Lime: 2 pieces

3. Dry the guinea fowl and stuff it with quinoa.

   Required ingredients:

   • Guinea fowl: 1.5 kg
   • Quinoa: 300 g

4. Bake at 190 degrees on a greased baking sheet with the breast side up for an hour, periodically basting with a mixture of wine and oil.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Dry white wine: 100 ml