Time and servings
1 hr 20 minsTotal time
Serves 4720 kcal/serving
10 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 1 guinea fowl
- 2 tbsp olive oil
- 70g turmeric ghee (or use 70g unsalted butter and ½ tsp ground turmeric)
- 1 medium onion, finely diced
- 1 tsp ground coriander
- 1 cinnamon stick or small pinch of ground cinnamon
- 1 lemon, zest pared and juiced
- 200g basmati rice, rinsed well
- 320g cavolo nero, tough stalks removed
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the bird in a roasting tin, rub with oil and season well. Roast for 1 hr, until cooked through and the juices run clear.Step 2
Meanwhile, melt the ghee or butter in a large ovenproof pan with the onion and a good pinch of salt; cook gently for 5 mins or until softened. Add the coriander, cinnamon and lemon zest; cook for 1 min. Tip in the rinsed rice; stir well to coat. Add 400ml water and the lemon juice; cook, covered, in the oven for 40 mins to 1 hr, until fluffy.Step 3
Remove the bird from the oven. Use tongs to tilt it so the cavity juices run into the tin; place on a board to rest for 10 mins. Reserve the juices.Step 4
Meanwhile, steam the cavolo nero for about 8 mins, until tender; drain well, then drag it through the guinea fowl pan juices. Season.Step 5
Carve the bird. Serve with the rice, cavolo nero and 4 tbsp apple pickle (see link to recipe in intro above)