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Receta Guinea Fowl With Madeira And Spiced Oranges

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Raciónes: 6


Cost per serving $1.55 view details
  • 1 Tbsp. oil
  • 25 gm butter
  • 8 x guinea fowl joints or possibly cornfed chicken joints 2kg total weight
  • 225 x shallots or possibly button onions peeled with the root end trimmed
  • 225 gm streaky bacon cut into thin strips or possibly lardons (optional)
  • 4 x tangerines such as honey halved and the juice squeezed from one
  • 50 gm kumquats halved
  • 25 x mm piece fresh root ginger peeled and coarsely grated
  • 2 x level tbsp plain flour
  • 300 ml madeira
  • 600 ml fresh chicken stock
  • 1 x cinnamon stick
  • 3 x level tbsp redcurrant jelly
  • 200 gm vacuum packed chestnuts (optional) minced flatleafed parsley to garnish couscous to accompany


  1. Heat the oil and butter in a deep flameproof casserole on the boiling plate.
  2. Add in the guinea fowl or possibly chicken joints in batches and cook till brown on the skin side before turning and browning on the other side.
  3. Remove with a slotted spoon and set aside.
  4. Add in the shallots or possibly button onions bacon or possibly lardons halved tangerines and kumquats to the pan and cook stirring till brown.
  5. Stir in the ginger and garlic and cook for 1 minute.
  6. Stir in flour madeira and stock.
  7. Return the joints to the casserole then add in the cinnamon suck tangerine juice and redcurrant telly.
  8. Bring to the boil; cover and cook on the floor of the simmering oven for 1 1/2 to 1 3/4 hrs or possibly till tender. (Cooking time depends on thickness of the joints not their weight so return to the oven if necessary.)
  9. Throw away cinnamon stick.
  10. Lift guinea fowl out of the sauce onto a serving dish cover with foil and return to the simmering oven to keep hot.
  11. In a saucepan bring the sauce to the boll add in chestnuts.
  12. If using and bubble for 5 - 10 min on the simmering plate or possibly till reduced and syrupy. Pour over the guinea fowl garnish and serve with couscous.
  13. If you dont have a large sufficient casserole brown the guinea fowl bacon and vegetables in a large frying pan and continue the recipe using a large roasting tin covered with foil. Guinea fowl has a much meatier flavour than chicken and is the ideal meat to partner the spiced oranges. Vacuum packed chestnuts are the easiest to use.
  14. Serves 6


Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 6 servings
Calories 236  
Calories from Fat 53 22%
Total Fat 6.06g 8%
Saturated Fat 2.39g 10%
Trans Fat 0.06g  
Cholesterol 9mg 3%
Sodium 209mg 9%
Potassium 337mg 10%
Total Carbs 31.51g 8%
Dietary Fiber 2.6g 9%
Sugars 16.95g 11%
Protein 2.52g 4%
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