Serves 4:
  • 1 guinea fowl
  • 4 cloves of garlic
  • 4 tablespoons of orange honey
  • 6 tablespoons of extra virgin olive oil
  • a pinch of oregano and thyme
  • 2 lemons
  • salt and pepper to taste

Cut the guinea fowl into pieces, season with salt, pepper, a pinch of oregano and another of thyme, the finely chopped garlic and a drizzle of extra virgin olive oil.
Leave to rest for a few hours. Squeeze the lemons and add a glass of warm water to the juice, then stir in the honey until it dissolves. Brown the guinea fowl in the remaining extra virgin olive oil in a casserole dish: as soon as it is browned, pour on the lemon juice and continue cooking.

Continue cooking until the guinea fowl has absorbed all the liquid and is a lovely golden colour. Serve immediately.

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