Guinea fowl with blackberry sauce

6 servings

100 minutes

Guinea fowl with blackberry sauce is an exquisite dish of European cuisine that combines the tenderness of the bird with the rich, slightly tart flavor of blackberries. Historically, guinea fowl was considered a delicacy due to its dense, flavorful meat, and fruit sauces have always served as a magnificent complement to poultry in European culinary traditions. Roasted to a golden crust, guinea fowl becomes juicy and rich, while the blackberry-grape sauce with hints of nuts and honey adds an amazing depth of flavor. The light spiciness of chili harmoniously complements the sweetness of the fruits, creating a complex and rich bouquet of sensations. This dish is perfect for special occasions and festive tables, especially when served in a Georgian clay pan — ketsi, which adds aesthetics and traditional authenticity.

Energy value per serving

• Calories: 565.9
• Proteins: 66g
• Fats: 29.4g
• Carbohydrates: 7.1g

Ingredients

• Fresh cilantro (coriander): 1 bunch
• Guinea fowl: 1 pc
• Melted butter: 50 g
• Blackberry: 200 g
• Grape: 50 g
• Crushed walnuts: 0.5 glass
• Green chili pepper: 1 pc
• Garlic: 2 clove
• Honey: 1 tsp
• Salt: to taste

Cooking steps

1. Put a pot with 2 liters of water on high heat, bring to a boil, add the guinea fowl to the boiling water, reduce the heat to medium, skim off the foam and cook for 50 minutes.

   Required ingredients:

   • Guinea fowl: 1 piece

2. Remove the bird onto a plate (broth is not needed), let it cool slightly, cut into pieces, place in a pan or deep baking dish, and grease with melted butter. Put in a preheated oven at 200°C for 20 minutes.

   Required ingredients:

   • Guinea fowl: 1 piece
   • Melted butter: 50 g

3. While the guinea fowl is cooking, make the blackberry sauce. Blend the blackberries and grapes with 0.5 cup of water until smooth. Strain the juice from the pulp using a sieve or cheesecloth.

   Required ingredients:

   • Blackberry: 200 g
   • Grape: 50 g

4. Finely chop the chili and cilantro, place them in a mortar. Add peeled garlic cloves, a pinch of salt, and grind into a paste. Combine with blackberry-grape juice, honey, and ground nuts. Mix thoroughly.

   Required ingredients:

   • Green chili pepper: 1 piece
   • Fresh cilantro (coriander): 1 bunch
   • Garlic: 2 cloves
   • Salt:  to taste
   • Honey: 1 teaspoon
   • Crushed walnuts: 0.5 glass

5. Remove the guinea fowl from the oven, pour sauce over it, and return to the oven for another 20 minutes until cooked. Serve the bird hot.

   Required ingredients:

   • Blackberry: 200 g
   • Grape: 50 g
   • Green chili pepper: 1 piece
   • Fresh cilantro (coriander): 1 bunch
   • Garlic: 2 cloves
   • Salt:  to taste
   • Honey: 1 teaspoon
   • Crushed walnuts: 0.5 glass

6. It's best to cook this dish in a ketsi (a Georgian clay pan). It distributes heat evenly, and the food looks very nice in it.