Guinea Fowl with Lemon Pilau and Pickled Apple
By OcadoLife
Published on 28 September 2023
Fluffy rice, crisp pickle and succulent game combine in chef and food writer Olia Hercules’ Guinea Fowl with Lemon Pilau and Pickled Apple. The dish uses Olia’s recipe for Quick Apple Pickle – sweet, sour and salty, it balances the rich meat. Serve with cavolo nero, and swap the guinea fowl for chicken if you prefer. Looking for more Sunday lunch recipes or need some inspiration for your roast dinner side dishes? Look no further.
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)