Roasted Guinea Fowl
A yoghurt marinated guinea fowl recipe, great for any occasion.
Servings: 2
Ingredients
- ½ whole guinea fowl
- 250 grams plain yoghurt
- ½ large onion grated
- ½ garlic clove grated
- salt
- 4 sprigs thyme
- 1 tsp black peppercorns crushed
- fresh hot peppers chopped
- 2 tbsp butter melted
- vegetable oil
Instructions
- Mix yoghurt with onions, garlic, salt, thyme, peppercorns and peppers.
- Pour marinade over guinea fowl and place in the fridge for 24 hours.
- Take guinea fowl out of the fridge, remove as much of the marinade as possible and bring to room temperature.
- Heat oven to 200°C.
- Heat a pan with vegetable oil and butter and pan fry each side for 2 minutes over high heat.
- Place guinea fowl in a baking tin lined with baking paper and cook in the oven for 20-25 minutes.
- Serve with your favourite sides, salads and sauces.
Notes
To check whether the guinea fowl is cooked, stick a fork or skewer into the thickest part and if the juices which run out are clear, your bird is cooked.