Guinea-Fowl (Or Chicken) With Fennel, Potatoes and Blood Oranges Recipe

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Guinea-Fowl (Or Chicken) With Fennel, Potatoes and Blood Oranges
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Ingredients
13
Count
Nutrition
833
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. 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.
  2. MARINADE-.
  3. Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
  4. Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
  5. Season with black pepper only.
  6. Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
  7. Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
  8. 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.
  9. GET READY TO ROAST-.
  10. Preheat your oven to 250°C / 450°F / gas 8.
  11. Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
  12. Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
  13. Use a piece of kitchen towel to blot off any excess moisture from the meat.
  14. ROAST-.
  15. Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
  16. Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
  17. Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
  18. Put the legs back in the tray, along with the breast meat, which should be skin side up.
  19. Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
  20. Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
  21. SERVE-.
  22. To serve, cut the guinea-fowl into chunks.
  23. Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
  24. TRY THIS-.
  25. Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
  26. Season and drizzle it over everything.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 833.48 Kcal (3490 kJ)
Calories from fat 209.8 Kcal
% Daily Value*
Total Fat 23.31g 36%
Sodium 799.01mg 33%
Potassium 2531.9mg 54%
Total Carbs 130.96g 44%
Sugars 35.04g 140%
Dietary Fiber 23.84g 95%
Protein 13.58g 27%
Vitamin C 115.6mg 193%
Vitamin A 5mg 167%
Iron 7mg 39%
Calcium 322mg 32%
Amount Per 100 g
Calories 96.59 Kcal (404 kJ)
Calories from fat 24.31 Kcal
% Daily Value*
Total Fat 2.7g 36%
Sodium 92.6mg 33%
Potassium 293.42mg 54%
Total Carbs 15.18g 44%
Sugars 4.06g 140%
Dietary Fiber 2.76g 95%
Protein 1.57g 27%
Vitamin C 13.4mg 193%
Vitamin A 0.6mg 167%
Iron 0.8mg 39%
Calcium 37.3mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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