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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
CaloriesProteinsFatsCarbohydrates
645.5
kcal
60.5g
grams
24.9g
grams
35.8g
grams
Ingredients
6servings
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
Cilantro
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:
    1. Garlic: 1 head
    2. Thyme: 10 stems
    3. Cinnamon sticks: 1 piece
    4. Star anise: 2 pieces
    5. 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:
    1. Butter: 50 g
    2. Onion: 1 head
    3. Quinoa: 300 g
    4. Green chili pepper: 1 piece
    5. Parsley: 50 g
    6. Cilantro: 20 g
    7. Lime: 2 pieces

  • 3

    Dry the guinea fowl and stuff it with quinoa.

    Required ingredients:
    1. Guinea fowl: 1.5 kg
    2. 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:
    1. Vegetable oil: 50 ml
    2. Dry white wine: 100 ml

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