Recipe

Guinea-fowl (or Chicken) With Fennel, Potatoes And Blood Oranges Recipe

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Ingredients

5 tbsps extra virgin olive oil .
5 blood oranges (zest & juice) .
sea salt .
1 tbsp fennel seeds .
1/2 c black olives, destoned .
fresh ground black pepper .
2 (1 1/4 kg) guinea fowl (each ca 1.2kg (2 1/2lb, or chicken) .
2 fennel bulbs, trimmed & each cut into 8 pieces, herby tops reserved (large) .
1 bulb of garlic, crushed .
2 kg potatoes, peeled & halved (4 1/2lb) .
1/2 c gin .
1/4 c fresh thyme, leaves picked .
1/4 c fresh rosemary, leaves picked

Directions

Step #1 Cut the guinea-fowl legs away from the breast meat.
Step #2 This is because they take different times to cook, & you want to get it perfect.
Step #3 -----------MARINADE----------------------.
Step #4 Bash up the fennel seeds, half the rosemary, half the thyme & the garlic in a pestle & mortar.
Step #5 Mix in the gin & the zest & juice of the oranges with 5 tbsps of olive oil.
Step #6 Spice up with black pepper only.
Step #7 Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner).
Step #8 Make sure there are no holes in it.
Step #9 Push the guinea-fowl legs & breasts down into one corner of the bag, then add the marinade.
Step #10 Squeeze out all the air you can & tie a knot in the bag.
Step #11 Put it in a bowl or on a large plate & keep it in the fridge for a day, turning the bag over when you remember.
Step #12 -----------GET READY TO ROAST---------------.
Step #13 Preheat your oven to 250°C / 450°F / gas 8.
Step #14 Parboil the potatoes in boiling salted water for about 5 mins, then add the fennel, continue to boil for five mins more & drain.
Step #15 Remove the guinea fowl from the fridge, drain away the marinade, & place the meat on a board.
Step #16 Use a piece of kitchen towel to blot off any excess moisture from the meat.
Step #17 -----------------ROAST----------------------.
Step #18 Put the legs into a big roasting tray & roast in the preheated oven for 20 mins.
Step #19 Take the tray out of the oven - you should have a nice bit of fat in the bottom.
Step #20 Remove the legs to a plate.
Step #21 Put the potatoes, fennel & the rest of the thyme & rosemary into the tray & give it a really good shake about.
Step #22 Put the legs back in the tray, along with the breast meat, which should be skin side up.
Step #23 Place in the oven for about 30 mins, until both the skin of the breast meat & the potatoes are nice & golden.
Step #24 Remove from the oven, sprinkle with olives & allow to rest for 5 mins.
Step #25 ---------------SERVE---------------------.
Step #26 To serve, cut the guinea-fowl into chunks.
Step #27 Devide a bit of everything between you plates & sprinkle with the herby fennel tops.
Step #28 ----------------TRY THIS------------------.
Step #29 Make a blood orange dressing with the juice of an orange & the same amount of olive oil.
Step #30 Spice up & drizzle it over everything.
Enjoy the Guinea-Fowl (Or Chicken) With Fennel, Potatoes & Blood Oranges recipe

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Guinea-fowl (or Chicken) With Fennel, Potatoes And Blood Oranges Recipe

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