Rosemary Guinea Fowl

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.