Guinea Fowl with Couscous and Dried Fruits
⏳ Time
35 minutes
🥕 Ingredients
22
🍽️ Servings
6
Description
Guinea fowl with couscous and dried fruits
Ingredients
- Star anise - 3 pieces
- Guinea Fowl Breast - 1 piece
- Guinea Fowl Breast - 1 piece
- Guinea Fowl Breast - 2 pieces
- Olive Oil - 1½ spoons
- Butter - 0.2 oz
- Plums - 12 fl oz
- Onion - 4.6 oz
- Celery salt - 1 piece
- Couscous - 8.8 oz
- Dried Apricots - 2.1 oz
- Prunes - 2.1 oz
- Dates - 2.1 oz
- Fig - 2.1 oz
- Pistachios - 1.1 oz
- Cashew - 1.1 oz
- Bay leaf - 2 pieces
- Meyer Lemon Juice - to taste
- Vanilla Pod - ¼ pieces
- Ground Black Pepper - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the dried fruits in half (removing the pits from the dates), and quarter any larger fruits. Place them in a saucepan, add vanilla and a star anise, and pour in white plum wine. Bring to a boil, remove from heat, fish out the star anise and vanilla, and let it sit for twenty minutes to allow the fruits to soak up the wine.
Step 2
Lightly toast the nuts in a dry skillet.
Step 3
Sear the guinea fowl meat in a tablespoon of olive oil. Season with salt and pepper to taste.
Step 4
Prepare the broth. In a pot, combine the poultry, coarsely chopped onion, half a celery root, star anise, allspice, and bay leaf, and cover with water. Bring to a boil and simmer on low heat for forty minutes.
Step 5
Place the couscous in a pot, add half a tablespoon of olive oil, pour in the guinea fowl broth (330 ml) and the wine with dried fruits. Cook for about five minutes, until the couscous is ready.
Step 6
Cut the guinea fowl into large pieces, add to the couscous along with half of the nuts, incorporate the butter, and mix thoroughly.
Step 7
Plate using a culinary ring and garnish with nuts. Drizzle with a little lemon juice.
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