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Guinea fowl with pumpkin and cumin


Rate this recipe 3.2/5 (392 Votes)


  • 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


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


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.

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