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

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.