Spiced Guinea Fowl
Elevate your dinner table with the rich, aromatic flavors of Spiced Guinea Fowl—a show-stopping dish that’s as impressive as it is delicious. This roast recipe combines the succulent, tender meat of guinea fowl with a bold blend of warming spices, including cumin, coriander, cinnamon, and paprika, for a deeply flavorful crust. Fresh rosemary, thyme, and zesty lemon infuse the bird from the inside out, while juicy roasted carrots and onions soak up the flavorful pan juices. A steaming cup of chicken stock ensures the fowl remains moist, while basting and a final uncovered roast give it a perfectly golden, crispy skin. Simple yet sophisticated, this one-pan wonder is perfect for a holiday feast or an upscale weeknight dinner. Ready in just under two hours, it yields four unforgettable servings sure to wow your guests!
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Recipe Information
Ingredients
- 1 whole (approximately 1.5-2 kg) Guinea fowl
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 4 cloves (minced) Garlic cloves
- 1 whole (zested and juiced) Lemon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 medium (sliced into large chunks) Carrots
- 2 medium (quartered) Onions
- 1 cup Chicken stock
Instructions
Preheat your oven to 190°C (375°F).
Pat the guinea fowl dry with paper towels and place it on a large roasting pan.
In a small bowl, combine olive oil, ground cumin, ground coriander, ground cinnamon, paprika, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix into a fragrant paste.
Rub the spice paste all over the guinea fowl, making sure to get under the skin and inside the cavity for maximum flavor.
Stuff the cavity with the fresh rosemary and thyme sprigs.
Arrange the carrots and onions around the guinea fowl in the roasting pan.
Pour the chicken stock into the pan, being careful not to wash off the spice rub on the guinea fowl.
Cover the guinea fowl loosely with aluminum foil and place the pan in the preheated oven.
Roast for 60 minutes, basting the bird with the pan juices every 20 minutes to keep it moist and flavorful.
Remove the foil after 60 minutes and continue roasting for another 30 minutes to allow the skin to crisp and turn golden brown.
Check the internal temperature of the guinea fowl using a meat thermometer. It should read 75°C (165°F) at the thickest part of the bird. If not, continue roasting in 10-minute increments until done.
Once cooked, remove the guinea fowl from the oven and loosely tent with foil. Let it rest for 10 minutes before carving.
Serve the guinea fowl with the roasted vegetables and the flavorful pan juices as a sauce. Enjoy your aromatic Spiced Guinea Fowl!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
