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Spiced Guinea Fowl with Fresh Herb Dressing
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Guinea fowl are native to Africa, and are South Africa’s answer to pheasant. Spatchcocking the birds makes them cook a lot more evenly and is simply a matter of removing the backbone with kitchen scissors and pressing them flat. If you prefer, you could use chicken instead.
Typical values per serving:
This recipe was first published in Sun Jul 01 01:00:00 BST 2007.