Rosemary Guinea Fowl
Nutritional values
(Percentage of daily recommendation)
| Calorie | 941 cal. | (45 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 1,808 mg | (45 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 large Guinea fowl
- 3 Tbsps honey
- 4 tsps Balsamic glaze
- 250 milliliters dry white wine
- 4 sprigs fresh rosemary
- 4 onions
- 2 garlic cloves
- 800 grams Eggplant
- 200 grams Italian Salami (such as Felino or Nostrano)
- 2 yellow Bell pepper
- salt
- peppers (freshly ground)
- 6 Tbsps olive oil
- ground paprika (hot)
- vegetable oil (for greasing)
Preparation steps
Stir the honey, balsamic and wine together in a bowl. Place the guinea fowl in a freezer bag with the marinade and seal the bag. Allow to marinate overnight in the refrigerator.
Rinse the rosemary, shake dry, pluck the leaves and finely chop half. Peel and finely dice the onions. Peel and press the garlic through a garlic press. Rinse the eggplant and coarsely chop. Season with salt. Rinse peppers, halve, remove seeds and ribs, and dice into small cubes.
Remove the chicken from the refrigerator and place in a baking dish. Add the onion, marinade, chopped rosemary and garlic in the baking dish. Bake in a 160°C (approximately 320°F) until the guinea fowl is cooked, about 90 minutes. Halfway into the cooking time, blend half of the cooking oil with paprika, salt and pepper and rub the guinea fowl with it. Cut the salami into strips and add 10-15 min. before the end of cooking the chicken. If necessary, remove the chicken from the roasting pan and place on a baking sheet,. Place the chicken under a 270°C (approximately 520°F) broiler until the skin is crispy, about 5-10 minutes. Meanwhile, season the sauce with salt and pepper. To serve, divide the sauce between warm plates. Cut the chicken into 12 pieces and place 3 pieces on each plate. Garnish with rosemary and serve. Serve the remaining sauce separately.
Serve the guinea fowl with fresh, white bread.
