Turkish Guinea Fowl
Printable version
  Ingredients:

1 guinea fowl
2-3 tablespoons oil
3 onions
several stalks parsley
1 bay leaf
8 peppercorns
1½-2 oz butter
1 clove garlic
8 oz rice
1-1¼ pints stock
2 oz raisins
1/2 teaspoon ground cinnamon
1 tablespoon herbs chopped
3 tablespoon almonds halved
1 tablespoon parsley chopped

Pre-heat oven at 325°F Mark 3
Making:
     
1. Brown guinea fowl all over in oil. Then put into a large pan or casserole and barely cover with water. Add 2 sliced onions, parsley stalks, bay leaf, peppercorns and salt. Cook gently until tender, about 1½ hours. Drain and allow to cool, reserving for cooking rice.
2. Heat 1½-2 oz butter in pan, cook one chopped onion and crushed garlic until golden. Add rice and cook for a few minutes. Pour in 1-1¼ pints stock and bring to boil, add raisins and herbs, cinnamon and seasoning. Cut guinea fowl meat into good sized chunks and add to rice mixture. Cover dish and cook in oven for 20-30 minutes until all liquid has been absorbed and guinea fowl is tender. Sprinkle top with browned almonds and chopped parsley, and serve hot.
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