Healthy Gourmet Kitchen

Roast Guinea Fowl with Potatoes

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Roast Guinea Fowl with Potatoes
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 22 min.
Ready in
Calories:
1146
calories
Calories

Healthy, because

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Nutritional values

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.

1 each contains
(Percentage of daily recommendation)
Calorie1,146 cal.(55 %)
Protein107 g(109 %)
Fat57 g(49 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K65.2 μg(109 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.9 mg(82 %)
Niacin59 mg(492 %)
Vitamin B₆2.2 mg(157 %)
Folate98 μg(33 %)
Pantothenic acid5.5 mg(92 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C76 mg(80 %)
Potassium2,884 mg(72 %)
Calcium135 mg(14 %)
Magnesium214 mg(71 %)
Iron10.8 mg(72 %)
Iodine12 μg(6 %)
Zinc7.5 mg(94 %)
Saturated fatty acids20.5 g
Uric acid856 mg
Cholesterol403 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
potatoparsleyolive oillemongarlic clove

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

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.

4.

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.