Menu Enter a recipe name, ingredient, keyword...

Guinea fowl with pumpkin and cumin

By

Rate this recipe 3.2/5 (394 Votes)

Ingredients

  • 1 guinea fowl 2 1/2- 3 lbs
  • 2 cups button mushrooms (about 8 oz)
  • 16 oz pumpkin flesh
  • 2 oranges
  • 1/2 lemon
  • 1 teaspoon finely chopped fresh parsley
  • 1 rounded tsp cumin powder
  • 1 knob of salted butter
  • 1/4 cup olive oil
  • salt and pepper

Details

Servings 4
Level of difficulty Average
Preparation time 35mins
Cooking time 40mins
Cost Expensive

Preparation

Step 1

- Cut the fowl into 5 pieces (2 thighs, 2 breasts, and the carcass can be reserved for preparing a stock later, for example.) - Salt and pepper the pieces, rubbing well on all sides to impregnate the seasoning, then evenly cover with cumin. - Heat the pan or saucepan over high heat, pour in the olive oil. Place the guinea fowl pieces in the pan, sear to brown all sides.
- Then reduce heat to low and cook covered 10 minutes.
-Cut the pumpkin into large chunks. Cut the base of the foot of the mushroom off.
- Add the pumpkin and mushrooms to the pan, sear 2 to 3 minutes, then reduce heat to low and cook covered another 20 minutes.
- Then add the juice of half lemon and two oranges and the butter and let stand covered off the heat 10 minutes. Check the seasoning, sprinkle with parsley and serve.

You'll also love

Review this recipe

Guinea fowl with pumpkin and cumin Pumpkin Oatmeal Cookies