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Roast Middle Eastern Guinea Fowl with Saffron Couscous Recipe

Rinse the Guinea Fowl inside and out in cold running water and pat dry with kitchen towel after removing any trussing strings if attached.

Mix lemon juice and zest with olive oil, runny honey, cumin, ginger, cinnamon and fresh black pepper according to taste.

Brush this mixture on the inside and outside of the bird to marinade. Take 300gms of couscous, 1/4 teaspoon of saffron, 500ml of boiling chicken stock, 75gms of chopped dried figs and 50gms of unsalted roughly chopped pistachio nuts to make the stuffing.

Put the couscous into a bowl; stir the saffron into the stock and pour over the couscous. Cover and stand for 5 minutes. Stir in the figs and pistachios and season to taste. Place some of the stuffing into the neck end of the bird and fold the neck and wing skin over and secure with a cocktail stick.

Place onion wedges inside the body of the bird. Pour the lemon juice mixture over the bird and roast in the pre-heated oven at 180°C/gas 4, for about an hour. Add any remaining couscous to the pan around the Guinea Fowl and roast for a further 25 mins. Pierce the thickest part of the thigh to test if the bird is done. If the juices run clear then it is cooked. After cooking, remove the bird to a serving, platter, cover with foil and leave to rest for 10-15 minutes.

Carve and serve with couscous, onions and roast vegetables.