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Ingredients
Guinea Fowl with Grilled Sweet Potatoes
- For the entree
- 1 Guinea fowl (1.2 kg)
- salt
- freshly ground peppers
- 2 garlic cloves
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1 tsp Orange peel
- 2 Tbsps honey
- 4 Tbsps vegetable oil
- 500 grams Sweet potato
- For the garnish
- 1 Tbsp Lemon peel
- 4 leaves parsley
For the entree: Preheat oven to 180°C (approximately 350°F). Rinse guinea fowl, pat dry and season inside and out with salt and pepper.
Peel garlic, finely chop and mix with chopped herbs, orange zest and honey.
Brush fowl with 2 tablespoons oil and place in a roasting pan. Using half of the honey glaze, coat fowl and cook for 25-30 minutes in preheated oven. Brush again with remaining glaze and cook another 30 minutes.
Meanwhile, rinse sweet potatoes and cook for 20-25 minutes in boiling salted water. Drain, peel and cut into 0.5 cm (approximately 3/16 inch) thin slices. Heat remaining oil in a grill pan and grill potato slices 2-3 minutes on each side.
Remove fowl from oven, divide and serve with grilled potato slices on warmed plates. Garnish with orange zest and parsley leaves and serve.