Guinea fowl stewed in onion juice
4 servings
110 minutes
Guinea fowl braised in onion juice is a true masterpiece of European cuisine, combining simplicity of preparation with richness of flavors. Historically, this recipe originates from the traditions of rural cooking where natural ingredients and a long braising process created dishes with incredible depth of flavor. The tender meat of the guinea fowl infused with the aromas of lamb fat and spices acquires a rich, slightly sweet taste thanks to caramelized white onions. Braising in its own juice makes the meat remarkably juicy, while the blend of cumin, coriander, and basil adds spiciness and warm aromatic notes. The dish is perfect for a cozy family dinner or a festive table, complemented by fresh herbs and a glass of dry wine.
1
Cut the guinea fowl into small portion pieces. Peel the onion and slice it into very thin half-rings. Cut the fat into very thin slices. Mix all the spices in a mortar and grind them a little.
- Guinea fowl: 1 piece
- White onion: 8 pieces
- Fat-tail (lamb) fat: 100 g
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 teaspoon
- Dried basil: 1 tablespoon
2
Heat a large pot or better a cauldron. Lay slices of fat on the bottom and lower part of the walls. Place pieces of guinea fowl on the fat. Keep on medium heat until the fat melts and turns golden-brown at the bottom.
- Fat-tail (lamb) fat: 100 g
- Guinea fowl: 1 piece
3
Mix the guinea fowl with lard and fry until golden brown. Then sprinkle half of the spice mixture over the guinea fowl. Reduce the heat to the minimum.
- Guinea fowl: 1 piece
- Fat-tail (lamb) fat: 100 g
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 teaspoon
- Dried basil: 1 tablespoon
4
Place the onion on top of the guinea fowl. Season with salt and pepper. Sprinkle with the remaining spices. Press firmly with a slotted spoon. Close the pot tightly with a lid and simmer for 1.5 hours.
- White onion: 8 pieces
- Salt: 1 tablespoon
- Freshly ground black pepper: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 teaspoon
- Dried basil: 1 tablespoon