Cost per serving $1.55 view details
- 1 Tbsp. oil
- 25 gm butter
- 8 x guinea fowl joints or possibly cornfed chicken joints 2kg total weight
- 225 x shallots or possibly button onions peeled with the root end trimmed
- 225 gm streaky bacon cut into thin strips or possibly lardons (optional)
- 4 x tangerines such as honey halved and
- Â Â the juice squeezed from one
- 50 gm kumquats halved
- 25 x mm piece fresh root ginger peeled and coarsely grated
- 2 x level tbsp plain flour
- 300 ml madeira
- 600 ml fresh chicken stock
- 1 x cinnamon stick
- 3 x level tbsp redcurrant jelly
- 200 gm vacuum packed chestnuts (optional)
- Â Â minced flatleafed parsley to garnish
- Â Â couscous to accompany
- Heat the oil and butter in a deep flameproof casserole on the boiling plate.
- Add in the guinea fowl or possibly chicken joints in batches and cook till brown on the skin side before turning and browning on the other side.
- Remove with a slotted spoon and set aside.
- Add in the shallots or possibly button onions bacon or possibly lardons halved tangerines and kumquats to the pan and cook stirring till brown.
- Stir in the ginger and garlic and cook for 1 minute.
- Stir in flour madeira and stock.
- Return the joints to the casserole then add in the cinnamon suck tangerine juice and redcurrant telly.
- Bring to the boil; cover and cook on the floor of the simmering oven for 1 1/2 to 1 3/4 hrs or possibly till tender. (Cooking time depends on thickness of the joints not their weight so return to the oven if necessary.)
- Throw away cinnamon stick.
- Lift guinea fowl out of the sauce onto a serving dish cover with foil and return to the simmering oven to keep hot.
- In a saucepan bring the sauce to the boll add in chestnuts.
- If using and bubble for 5 - 10 min on the simmering plate or possibly till reduced and syrupy. Pour over the guinea fowl garnish and serve with couscous.
- If you dont have a large sufficient casserole brown the guinea fowl bacon and vegetables in a large frying pan and continue the recipe using a large roasting tin covered with foil. Guinea fowl has a much meatier flavour than chicken and is the ideal meat to partner the spiced oranges. Vacuum packed chestnuts are the easiest to use.
- Serves 6
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|Amount Per Serving||%DV|
|Serving Size 269g|
|Recipe makes 6 servings|
|Calories from Fat 54||22%|
|Total Fat 6.09g||8%|
|Saturated Fat 2.39g||10%|
|Trans Fat 0.06g|
|Total Carbs 32.73g||9%|
|Dietary Fiber 2.7g||9%|