Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad

Name: Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
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

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Preparation 25 MIN

Cooking 45 MIN

Marinating 24 H
Servings 4

Ingredients
Preparation

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

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.

Note

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.

Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad

Ingredients

Preparation

Note

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