Guinea Fowl with Potatoes, Fennel and Blood Orange, Recipe from Jamie Oliver

On dine chez Nanou
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Bev C.: "I loved how well this dish was put together with …" Read More
Guinea Fowl with Potatoes, Fennel and Blood Orange, Recipe From Jamie Oliver Recipe
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Description

Are you searching for that perfect dinner meal for the family that will give them flavor and nutrition? Try our Guinea Fowl with Potatoes, Fennel and Blood Orange, Recipe from Jamie Oliver recipe. This recipe is relatively easy to prepare and is one you will want to pass down to your children and theirs. We are confident you will love this Guinea Fowl with Potatoes, Fennel and Blood Orange, Recipe from Jamie Oliver recipe as it is delicious and healthy. Let us know your thoughts in the comments below or rate this recipe by star. Happy Cooking!

Ingredients

  • 4 pieces guinea fowl
  • 1 tablespoon fennel seeds
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 cloves garlic (crushed)
  • 1/2 glass gin
  • 3 blood orange
  • 2 kilograms potatoes
  • 100 grams olives (purple)
  • 3 fennel bulb (cut into 8 pieces, keep leaves for decoration)
  • olive oil

Directions

  1. The day before, for the marinade, pound in a mortar, the fennel seeds, garlic, half the rosemary, and half the thyme.
  2. Add the gin, the zest and juice of 2 blood oranges, and 2 tablespoons of olive oil.
  3. Mix well, and put in a large freezer bag with the pieces of guinea fowl.
  4. Push the air out of the bag before tying it up.
  5. Refrigerate overnight.
  6. The next day, preheat oven to 230 degrees Celsius.
  7. Cook potatoes in salted boiling water for 7 minutes, then add fennel and cook for another 5 minutes. Drain.
  8. Remove the pieces of guinea fowl from the bag.
  9. Place the chicken pieces in a baking dish (large enough to add the vegetables afterwards) and brown for 20 minutes.
  10. Take the meat out of the oven, and remove the grease from the baking dish.
  11. Place the meat on a plate, and put potatoes and fennel bulbs in the dish together with remaining thyme and rosemary. Replace the guinea fowl.
  12. Season with salt and pepper, and bake for 30 minutes.
  13. Remove the dish from the oven, add the olives and a few fennel leaves.
  14. Make a vinaigrette with the juice of 1 blood orange, an equal amount -as the juice- of olive oil, salt, and pepper.
  15. Coat the meat just before serving.
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NutritionView more

600Calories
Sodium14%DV340mg
Fat12%DV8g
Protein25%DV13g
Carbs35%DV105g
Fiber76%DV19g

PER SERVING *

Calories600Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium340mg14%
Potassium2960mg85%
Protein13g25%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate105g35%
Dietary Fiber19g76%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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