Guinea Fowl with Orange and Lemon Honey

Cut the guinea fowl into pieces, season with salt, pepper, a pinch of oregano and thyme, finely chopped garlic, and a drizzle of extra virgin olive oil.

Leave to rest for a couple of hours. Squeeze the lemons and add a glass of warm water to the juice to dissolve the honey.

Brown the guinea fowl with the remaining extra virgin olive oil in a saucepan: when the meat begins to brown, sprinkle with lemon juice and cook until done.

Allow all the liquid to be absorbed by the guinea fowl until the meat is golden brown. Serve immediately.