Ingredients

1.5 litres/2 pints 13fl oz chicken stock

2 guinea fowl crowns (the main body of the bird with legs and wings removed)

2 sprigs fresh thyme

2 garlic cloves

25g/1oz butter

2 tbsp olive oil

Curry powder, nutmeg

Fresh tomatoes

Tomato puree

 

Method

For the guinea fowl, place the chicken stock into a saucepan and add the guinea fowl, thyme and garlic.

Bring to the boil then reduce the heat to simmer for about 15 minutes, or until the guinea fowl are completely cooked through.

Remove the guinea fowl from the cooking liquid and pat dry with kitchen paper.

Heat a frying pan until hot, then add the butter and olive oil. Add the guinea fowl and pan-fry on each side until golden-brown on both sides. Remove and set aside in a warm place.

Sauté chopped onion and garlic until tender and starting to brown in a large saucepan

Add grinded pepper, tomato puree and stir.

After 6-10 minutes, taste for salt.

Add rosemary, curry powder, nutmeg and chopped onions.

Add pat fried guinea fowl and allow to simmer for 3 minutes.

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