Turkish Guinea Fowl Recipe
This Turkish Guinea Fowl is a complete meal in itself ! This fruited, herbed and seasoned guinea fowl and rice dish is very satiating ! Tell me if you like this Turkish Guinea Fowl.
Ingredients
| Guinea fowl | 1 | |
| Oil | 3 Tablespoon | |
| Onions | 3 | |
| Several parsley stalks | ||
| Bay Leaf | 1 | |
| Peppercorns | 8 | |
| Butter | 4 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Rice | 1 Cup (16 tbs) | |
| Stock | 3 Cup (16 tbs) | |
| Raisins | 4 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| 1 tablespoon chopped herbs | ||
| Almonds | 3 Tablespoon, halved | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Preheat oven to 325°F.
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 1 1/2 hours. Drain and let cool, reserving stock for cooking rice.
2. Heat 3-4 tablespoons butter in pan, cook one chopped onion and crushed garlic until golden. Add rice and cook for a few minutes. Pour in 3 cups stock and bring to a boil. Add raisins, 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
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 1 1/2 hours. Drain and let cool, reserving stock for cooking rice.
2. Heat 3-4 tablespoons butter in pan, cook one chopped onion and crushed garlic until golden. Add rice and cook for a few minutes. Pour in 3 cups stock and bring to a boil. Add raisins, 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
Chef
