Guinea Fowl with Spicy Quinoa Pilaf
Main Dishes | Mediterranean cuisine
⏳ Time
1 hour 20 minutes + 6 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Pilaf is a dish that is prepared here using quinoa. Before cooking the quinoa, the grain should be sautéed with onions in vegetable oil.
Ingredients
- Star anise - 2 pieces
- Guinea Fowl Breast - 1½ kg
- Quinoa - 10.6 oz
- Butter - 1.8 oz
- Vegetable Oil - 1 fl oz
- Dry White Wine - 3 fl oz
- Lime - 2 pieces
- Ground ancho chili pepper - 1 piece
- Onion - 1 head
- Garlic - 1 head
- Thyme - 10 stalks
- Cinnamon - 1 piece
- Parsley - 1.8 oz
- Cilantro - 0.7 oz
- Ocean salt - 2.1 oz
Step by Step guide
Step 1
Simmer a halved head of garlic, thyme, cinnamon, and star anise in salted water. Pour the brine over the guinea fowl and refrigerate for six hours.
Step 2
Sauté the onion in butter with quinoa, then boil it. Season with pepper, parsley, cilantro, lime juice, and lime zest.
Step 3
Pat the guinea fowl dry and stuff it with quinoa.
Step 4
Bake at 374°F on a greased baking tray with the breast side up for one hour, occasionally basting with a mixture of wine and oil.
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