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.
Calories645.5kcal
Proteins60.5grams
Fats24.9grams
Carbohydrates35.8grams
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
Onion
1
head
Garlic
1
head
Thyme
10
stem
Cinnamon sticks
1
pc
Parsley
50
g
Cilantro
20
g
Sea salt
60
g
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.
- Garlic: 1 head
- Thyme: 10 stems
- Cinnamon sticks: 1 piece
- 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.
- Butter: 50 g
- Onion: 1 head
- Quinoa: 300 g
- Green chili pepper: 1 piece
- Parsley: 50 g
- Cilantro: 20 g
- Lime: 2 pieces
3
Dry the guinea fowl and stuff it with quinoa.
- 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.
- Vegetable oil: 50 ml
- Dry white wine: 100 ml
