Guinea fowl with couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Couscous; (3 1/2 oz) |
| 25 | grams | Pine kernels; ( 1oz) |
| 25 | grams | Raisins; ( 1oz) |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cumin |
| 4 | teaspoons | Polyunsaturated oil |
| 1 | small | Onion; chopped finely |
| 1⅛ | kilograms | Guinea fowl; (2 1/2 lb) |
| ½ | teaspoon | Paprika |
| 6 | tablespoons | Water |
| 1 | teaspoon | Tomato pur‚e |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Clear honey |
| ¼ | teaspoon | Ground cinnamon |
| 125 | millilitres | Water; (4 fl oz) |
Directions
GENERAL
FOR THE SAUCE
Put the couscous in a bowl, cover with lukewarm water and leave to soak for 10 minutes.
Tip the couscous into a large sieve lined with muslin or a fine-gauge sieve and allow to drain. Place the sieve over a saucepan of boiling water, cover with foil and steam for 35 minutes.
Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon and cumin.
Heat 2 teaspoons of the oil in a non-stick frying-pan, add the onion and fry over a medium heat for 5 minutes or until soft. Add to the couscous and mix well.
Preheat the oven to Gas Mark 4 /180øC /350 øF.
Stuff the guinea fowl with the couscous. (If there is any couscous left over, place it in a greased ovenproof dish, cover with foil and bake for 45 minutes in the oven with the guinea fowl.) Place the guinea fowl in a roasting tin, brush with the remaining oil and sprinkle with the paprika.
Bake in the oven for 30 minutes, then baste and add 3 tablespoons of water.
Return to the oven and 30 minutes later, baste again and another 3 tablespoons of water. Bake for another 15-30 minutes or until cooked through and golden.
Remove from the oven, transfer to a warmed serving plate and leave to rest while making the sauce.
Strain any excess fat out of the roasting tin, reserving the meat juices.
Place the roasting tin over a medium heat, strirring to scrape up and dissolve the sediment left. Pour the juices into a small non-stick saucepan. Add the tomato pur‚e, lemon juice, honey, cinnamon and water, and simmer, uncovered, for 10-15 minutes or until thickened slightly.
Serve the guinea fowl accompanied by the sauce.
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