- 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.