Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad

Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad

  • Preparation 25 min
  • Cooking 45 min
  • Marinating 24 h
  • Servings 4

Categories

Ingredients

    • 1 guinea fowl, about 2,2 lb (1 kg) (see note)
    • 2 tbsp (30 ml) cider vinegar
    • 1 tbsp (15 ml) coarse salt
    • 2 tsp (10 ml) brown sugar
    • 1/4 cup (60 ml) olive oil
    • 2 red bell peppers, seeded and cut into half-strips
    • 1 can (19 oz / 540 ml) chickpeas, rinsed and drained
    • 1/4 cup (60 ml) raisins
    • 1 shallot, chopped
    • 3 tbsp (45 ml) red wine vinegar
    • Salt and pepper

Preparation

Note from Ricardo

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.

Personal Note