Guinea Fowl with Warm Peach Vegetable Salad

For the salad, bring a small saucepan of water to boil. Score the peach skins and blanch each in boiling water with a slotted spoon, until the skin begins to peel back. Remove the skins, then plunge peaches immediately into ice water and drain well. Cut the peaches in half, remove pits and cut into slices. 

Rinse the peppers and zucchini and cut into cubes. Peel the onions and cut into rings, then in half.

For the guinea fowl, season with salt and pepper under the skin, then heat oil in a pan and fry the birds at medium heat until golden brown, about 7-10 minutes.

Grate the orange zest, then cut in half and juice. Heat the zest and juice with the thyme and about 2 tablespoons of olive oil in a pan. Saute the vegetables and peaches, mixing everything well at a medium heat. Season with cayenne pepper, sugar, salt and balsamic vinegar to taste.