Guinea-Fowl (Or Chicken) With Fennel, Potatoes and Blood Oranges

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut the guinea-fowl legs away from the breast meat. This is because they take different times to cook, and you want to get it perfect.
  • MARINADE----------------------.
  • Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
  • Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
  • Season with black pepper only.
  • Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
  • Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
  • Squeeze out all the air you can and tie a knot in the bag. Put it in a bowl or on a large plate and keep it in the fridge for a day, turning the bag over when you remember.
  • GET READY TO ROAST---------------.
  • Preheat your oven to 250°C / 450°F / gas 8.
  • Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
  • Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
  • Use a piece of kitchen towel to blot off any excess moisture from the meat.
  • ROAST----------------------.
  • Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
  • Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
  • Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
  • Put the legs back in the tray, along with the breast meat, which should be skin side up.
  • Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
  • Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
  • SERVE---------------------.
  • To serve, cut the guinea-fowl into chunks.
  • Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
  • TRY THIS------------------.
  • Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
  • Season and drizzle it over everything.
Advertisement