Directions:
- Prepare the sauce by combining all the ingredients in a food processor or blender.
- Put the guinea fowl skin side down in a baking dish and pour the sauce over.
- Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
- You can do this as far ahead as the night before and refrigerate it.
- Pre-heat the oven to moderate.
- Discard the wrap and cover the dish with with a lid or foil.
- Cook in the center of the oven for 20 minutes.
- Remove the lid or foil, and turn the birds.
- Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
- Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
- Serve the rest seperately.
- This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.72 Kcal (891 kJ) | ||
| Calories from fat | 114.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 20% | |
|---|---|---|---|
| Cholesterol | 30.48mg | 10% | |
| Sodium | 454.05mg | 19% | |
| Potassium | 188.86mg | 4% | |
| Total Carbs | 25.29g | 8% | |
| Sugars | 21.61g | 86% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 223.09 Kcal (934 kJ) | ||
| Calories from fat | 120.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 20% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 10% | |
| Sodium | 476.2mg | 19% | |
| Potassium | 198.07mg | 4% | |
| Total Carbs | 26.52g | 8% | |
| Sugars | 22.67g | 86% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 20.1mg | 32% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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