Guinea Fowl with Shallots and Lemon
- 1 Guinea fowl (approximately 1.4 kg)
- 5 organic lemons
- 12 shallots
- 4 garlic cloves
- freshly ground peppers
- olive oil
- 4 sprigs rosemary
- 8 sprigs thyme
- 2 Tbsps honey
- 500 grams Plum tomato
Preheat the oven to 180°C (approximately 350°F).
Rinse the guinea fowl and pat dry. Rinse the lemons with hot water and cut 4 lemons into quarters. Peel the shallots and garlic and add with lemons into bowl. Mix with 3–4 tablespoons of olive oil and the herbs. Season the guinea fowl inside with salt and pepper and fill with the shallot and lemon mixture. Tie with kitchen string or close with toothpicks. Put remaining shallot mixture in a roasting dish and place the guinea fowl with the breast side down on top.
Juice the remaining lemon and mix juice with the honey and 3–4 tablespoons of oil. Season with salt and pepper and brush over the guinea fowl. Cook in the oven for about 30 minutes, basting regularly and pouring in a little water as needed. Stir the shallots and lemon occasionally and turn the guinea fowl. Brush the guinea fowl again and let brown for a further 35–40 minutes. Rinse the tomatoes and place into the dish for the last 10 minutes. Serve all components warm.