Guinea Fowl With Olives Potatoes Faraona Con Le Olive E Patate Recipes

GUINEA-FOWL (OR CHICKEN) WITH FENNEL, POTATOES AND BLOOD ORANGES

Steps:

• Cut the guinea-fowl legs away from the breast meat. This is because they take different times to cook, and you want to get it perfect.
• MARINADE----------------------.
• Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
• Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
• Season with black pepper only.
• Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
• Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
• Squeeze out all the air you can and tie a knot in the bag. Put it in a bowl or on a large plate and keep it in the fridge for a day, turning the bag over when you remember.
• GET READY TO ROAST---------------.
• Preheat your oven to 250°C / 450°F / gas 8.
• Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
• Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
• Use a piece of kitchen towel to blot off any excess moisture from the meat.
• ROAST----------------------.
• Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
• Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
• Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
• Put the legs back in the tray, along with the breast meat, which should be skin side up.
• Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
• Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
• SERVE---------------------.
• To serve, cut the guinea-fowl into chunks.
• Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
• TRY THIS------------------.
• Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
• Season and drizzle it over everything.