A Taste of Africa/Dorinda Hafner 2002

Cold Guinea Fowl
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large guinea fowl salt 6 cloves garlic
1 tablespoon freshly squeezed orange juice 1 tablespoon freshly squeezed lemon or lime juice 2-1/4 cups apple juice
2 teaspoons freshly ground black pepper chicken stock (optional) 1 tablespoon vegetable oil
dash of orange extract mixed with a dash of orange oil (found in health food stores) pineapple slices, for garnish orange slices, for garnish



1 Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Put the bird in a large pan. Combine the fruit juices and pepper and pour the mixture over the fowl.
2 Cover and simmer gently for 1-1/2 to 2 hours, turning from time to time. You may need to add more apple juice or some chicken stock to prevent burning and ensure there is enough fluid to cook the fowl fully.
3 Preheat the oven to 450 F/240 C.
4 When the fowl is cooked, remove it from the juices and brush it all over with a mixture of the vegetable oil and the orange essence and oil. Place the fowl in a roasting pan and brown it quickly in the oven. When brown, remove and cool.
5 Carve the fowl, garnish it with pineapple and orange slices, and serve with a green salad.

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