Roast Guinea Fowl with Potatoes
Similar to the traditional chicken, the guinea fowl also has great qualities to offer: The meat is rich in muscle-building proteins and it provides much of the mineral magnesium, which plays an important role in nerve and muscle function. It also contains various B vitamins for well-functioning metabolic functions.
In addition to potatoes and onions, this extraordinary delicacy is also served with various cabbage salads or a fresh leaf salad. A homemade chutney or a plum compote round off the aroma of the poultry. Try this plum chutney to go with the guinea fowl.
- 2 Guinea fowl (about 1.2 kg or approximately 2 1/2 pounds)
- Sea salt
- freshly ground peppers
- 2 handfuls parsley
- 1 organic lemon
- 800 grams small, waxy potatoes
- 400 grams Pearl onion
- 4 Tbsps olive oil
- 50 grams butter
- 2 garlic cloves
Preheat the oven to 180°C (approximately 350°F).
Rinse the guinea fowl inside and out and pat dry. Season inside with salt and pepper. Rinse the parsley, shake dry and pluck the leaves. Rinse the lemon in hot water, pat dry and cut into slices. Place the lemon together with the parsley stems in the cavity of the guinea fowl and tie the legs with kitchen twine.
Peel the potato and rinse. Peel the onions. Melt the butter in a small saucepan with the oil. Peel the garlic and squeeze through a press. Brush a deep baking dish with the butter and oil. Spread the potatoes and onions in the dish, sprinkle a little of the oil mixture over it and season with salt and pepper. Brush the guinea fowl with the oil, season with salt and pepper and place on top of the potatoes. Bake in the oven until golden brown, about 50 minutes. Brush occasionally with the oil.
Chop the parsley leaves finely and mix with a little salt. Remove the guinea fowl from the oven, remove the kitchen twine and sprinkle the parsley over it generously. Serve on plates alongside the potatoes.