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Piri-piri guinea fowl
Published: March 25, 2015 at 4:07 PM
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Serves 4
A little effort
Total time: 1 hr
+ marinating
A star rating of 5 out of 5.1 ratingRate
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This fiery Portuguese marinade has many different incarnations, but the basic ingredients remain the same; chillies, garlic and the sharpness of lime juice or vinegar. Guinea fowl has a more gamey flavour than chicken so it stands up to marinating really well.
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Try this piri-piri guinea fowl, then check out our roast guinea fowl, guinea fowl tagine, guinea fowl biryani and more guinea fowl recipes.
Ingredients
-
2 guinea fowl
spatchcocked
piri-piri marinade
-
4 red chillies
finely chopped
-
2 limes
juiced
-
3 cloves garlic
crushed
-
1 tsp ground coriander
-
1 tsp ground cinnamon
-
1 tsp ground ginger
-
a small bunch parsley
chopped
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Method
-
step 1
Put the guinea fowl in a shallow dish, mix together the marinade ingredients and pour over. Leave for a couple of hours, or overnight if possible.
-
step 2
Heat the oven to 200c/fan 180c/gas 6. Put the birds on a roasting tray skin-side up and pour the marinade over. Cook for about 45 minutes (basting occasionally with the marinade) until crisp, golden and cooked through. Chop into quarters (leave on the bone) and serve with salad or sautéed potatoes.
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