I'm sure this would be good with chicken too.
We love guinea fowl.....
1 Guinea Fowl
1oz blanched almonds
pinch saffron threads
8TBL chicken stock
1/2 cup olive oil
1 slice white bread, no crusts, (farmers style and quite thick.)
2 minced garlic cloves
1/2 cup dry sherry
bay leaf
thyme sprigs
pinch grated nutmeg
pinch ground cloves
juice of 1/2 a lemon
1 tsp paprika (I used the smoked one but a scant tsp)
salt and pepper (fresh ground)
1TBL chopped parsley.
Heat the oven to 300F
Toast the almonds on a baking sheet for about 20 mins
Crumble the saffron into 2TBL hot chicken stock to soak
Cut the guinea fowl into pieces discarding wing tips, back bone, breast bone and leg ends...
(or use chicken thighs and legs giving 8 serving pieces)
Heat the evoo and fry the bread on both sides.
Fry the garlic to just golden and soft.
Blend both in the processor with the toasted almonds.
Add the parsley, saffron liquid, nutmeg, cloves and puree.
Set aside.
Season the poultry well and fry, turning till golden on all sides.
Add remaining stock and sherry. Stirring, deglaze the pan and add the bay leaf, thyme.
Cover and simmer about 10 mins.
Add the puree to the pan along with the lemon juice and the paprika.
Taste for seasoning and serve.
As a side I did cous cous with dried cranberries
and salad.
We love guinea fowl.....
1 Guinea Fowl
1oz blanched almonds
pinch saffron threads
8TBL chicken stock
1/2 cup olive oil
1 slice white bread, no crusts, (farmers style and quite thick.)
2 minced garlic cloves
1/2 cup dry sherry
bay leaf
thyme sprigs
pinch grated nutmeg
pinch ground cloves
juice of 1/2 a lemon
1 tsp paprika (I used the smoked one but a scant tsp)
salt and pepper (fresh ground)
1TBL chopped parsley.
Heat the oven to 300F
Toast the almonds on a baking sheet for about 20 mins
Crumble the saffron into 2TBL hot chicken stock to soak
Cut the guinea fowl into pieces discarding wing tips, back bone, breast bone and leg ends...
(or use chicken thighs and legs giving 8 serving pieces)
Heat the evoo and fry the bread on both sides.
Fry the garlic to just golden and soft.
Blend both in the processor with the toasted almonds.
Add the parsley, saffron liquid, nutmeg, cloves and puree.
Set aside.
Season the poultry well and fry, turning till golden on all sides.
Add remaining stock and sherry. Stirring, deglaze the pan and add the bay leaf, thyme.
Cover and simmer about 10 mins.
Add the puree to the pan along with the lemon juice and the paprika.
Taste for seasoning and serve.
As a side I did cous cous with dried cranberries
and salad.