Guinea fowl with couscous and dried fruits
6 servings
35 minutes
Guinea fowl with couscous and dried fruits is a refined dish of French cuisine that combines tender poultry meat with aromatic couscous and noble dried fruits. Historically, such recipes were found in provincial French homes where the kitchen blended rich spices with simplicity in preparation. The guinea fowl meat, sautéed in olive oil, acquires an appetizing crust and reveals subtle sweet-spicy notes when combined with wine, vanilla, and star anise. The couscous soaked in rich broth and fruit essence becomes soft and velvety. Nuts add a light crunch while lemon juice refreshes the taste, creating a perfect balance. This dish not only delights the taste buds but also decorates the table, suitable for exquisite dinners and festive gatherings.
1
Cut the dried fruits in half (removing the pits from the dates), and large ones into four pieces. Place in a saucepan, add vanilla and a star anise, and pour in white plum wine. Bring to a boil, remove from heat, fish out the star anise and vanilla, and let sit for twenty minutes to allow the fruits to soak in the wine.
- Dates: 60 g
- Fig: 60 g
- Dried apricots: 60 g
- Prunes: 60 g
- Vanilla pod: 0.3 piece
- Star anise: 3 pieces
- Plum wine: 375 ml
2
Dry the nuts in a pan without oil.
- Pine nuts: 30 g
- Cashews: 30 g
3
Fry the guinea fowl meat in a tablespoon of olive oil. Season with salt and pepper to taste.
- Guinea fowl breast: 1 piece
- Boneless guinea fowl thigh fillet: 2 pieces
- Extra virgin olive oil: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Prepare the broth. Place the bird, coarsely chopped onion, half a celery root, star anise, allspice, and bay leaf in water, bring to a boil, and simmer on low heat for forty minutes.
- Guinea fowl: 1 piece
- Onion: 130 g
- Celeriac: 1 piece
- Star anise: 3 pieces
- Allspice: to taste
- Bay leaf: 2 pieces
5
Put couscous in a pot, add half a tablespoon of olive oil, pour in 330 ml of guinea fowl broth and wine with dried fruits. Cook for five minutes — until the couscous is ready.
- Couscous: 250 g
- Extra virgin olive oil: 1.5 tablespoon
- Plum wine: 375 ml
- Dates: 60 g
- Fig: 60 g
- Dried apricots: 60 g
- Prunes: 60 g
6
Cut the guinea fowl into large pieces, add to the couscous with half the nuts, introduce butter, and mix thoroughly.
- Guinea fowl: 1 piece
- Guinea fowl breast: 1 piece
- Boneless guinea fowl thigh fillet: 2 pieces
- Pine nuts: 30 g
- Cashews: 30 g
- Butter: 5 g
7
Serve on plates using a culinary ring, garnish with nuts. Drizzle with lemon juice.
- Pine nuts: 30 g
- Cashews: 30 g
- Lemon juice: to taste
