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    Spiced Guinea Fowl with Fresh Herb Dressing

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    Spiced Guinea Fowl with Fresh Herb Dressing

    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.

    • Preparation time: 35 minutes, plus 24 hours marinating
    • Cooking time: 60 minutes
    • Total time: 1 hour 35 minutes, plus 24 hours marinating 25 minutes

    Serves: 6


    • Dressing
    • 100ml Olive oil
    • 20g Mint, chopped
    • 20g Flat-leaf parsley
    • 1 Garlic clove, crushed
    • 1 tbsp Lemon juice
    • 3 Guinea fowl
    • 3 Green chillies, deseeded and chopped
    • 1 tbsp Coriander seeds, crushed
    • 1 tbsp Cumin seeds, crushed
    • 4 tbsp Olive oil,
    • 2 Garlic clove, crushed


    1. Spatchcock the guinea fowl, place them in a non-metallic bowl and add the chillies, garlic, spices and oil. Mix, cover and let marinate in the fridge for 24 hours.
    2. To make the dressing, simply stir the ingredients together. Season with salt to taste and keep chilled until you’re ready to cook the guinea fowl.
    3. Preheat the barbecue well in advance. Remove the birds from the fridge 30 minutes before cooking. Wrap each one with a third of the marinade in a double layer of foil.
    4. Cook on a rack over medium coals for 15 minutes on each side. Unwrap and cook on each side for a further 15 minutes or until cooked through. Serve the guinea fowl on rice with the dressing spooned over the top.

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