Barbecued Spiced Guinea Fowl
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
858
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 858 cal. | (41 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 54.8 mg | (457 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,845 mg | (46 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 807 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp Coriander
- 2 dried chili peppers (crushed)
- 1 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1 pinch ground cinnamon
- 1 tsp Worcestershire sauce
- 2 cloves garlic cloves (crushed)
- 1 Lime (juiced)
- 1 Tbsp honey
- 1 tsp salt
- 5 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 handful cilantro (roughly chopped)
- 2 small Guinea fowl (approx. 800 g each)
Preparation steps
1.
For the peri-peri sauce, lightly toast the coriander seeds and chillies in a saucepan, then take off the heat. Stir in the oregano, paprika, cinnamon and Worcestershire sauce. Add the crushed garlic, lime juice, honey, salt and balsamic vinegar. Add roughly 70 ml water and simmer gently over a low heat for around 10 minutes.
2.
Take off the heat, stir in the oil and coriander, and purée roughly with a stick blender. Leave to cool.
3.
Tie the legs of the guinea fowl together and rub with marinade. Cover and leave to marinate in the refrigerator overnight.
4.
The next day, take the guinea fowl out of the marinade and drain well. Discard the used sauce. Grill on the barbecue, over not too high a heat, for approx. 25 minutes, turning regularly.
5.
Brush with the remaining sauce and serve, with grilled limes if desired.
