In a baking dish, rub the fowl with the cider vinegar. In a small bowl, combine the coarse salt and brown sugar. Rub the guinea fowl with the salt mixture. Cover and refrigerate for 4 to 24 hours.
With the rack in the middle position, preheat the oven to 450 °F (220 °C).
Drain and pat the guinea fowl dry. In a non-stick ovenproof skillet, brown the guinea fowl on each side in 1 tbsp (15 ml) of the oil. Season with pepper. Roast in the oven for 30 minutes, turning halfway through cooking and basting with the drippings. Reduce the oven temperature to 350 °F (180 °C). Continue cooking for 15 minutes or until a thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C) (see note).
Meanwhile, in a large skillet over high heat, brown the bell peppers in the remaining oil for about 10 minutes or until they just beginning to blacken. Add the chickpeas and cook for about 2 minutes.
Off the heat, add the raisins, shallot and vinegar. Season with salt and pepper.
You can replace the guinea fowl with 6 whole quails and cook for only 15 to 20 minutes. The cooking time may vary depending on the size of the quails. Quails can eaten cooked to medium doneness. For other poultry, opt for well-done.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.