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🍽️ Grilled Sweet Potato Slices with Oven Roasted Guinea Fowl

580 kcal · 30 min · 4 servings

Ingredients

• 1 guinea fowl (1.2 kg)
• salt
• pepper (from the mill)
• 2 garlic cloves
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• 1 tsp orange zest
• 2 tbsp honey
• 4 tbsp vegetable oil
• 500 g sweet potatoes
• 1 tbsp lemon zest
• 4 parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the guinea fowl.
3. 3. Pat the bird dry inside and out with kitchen paper.
4. 4. Season the guinea fowl generously with salt and pepper.
5. 5. Peel the garlic cloves.
6. 6. Dice the garlic very finely.
7. 7. Finely chop the fresh herbs.
8. 8. Finely grate the orange peel to get the zest.
9. 9. Mix the garlic, herbs, orange zest, and honey in a small bowl.
10. 10. Place the guinea fowl in a roasting pan.
11. 11. Add two tablespoons of oil to the roasting pan.
12. 12. Take half of the honey-herb mixture.
13. 13. Brush the guinea fowl evenly with this half.
14. 14. Place the roasting pan in the preheated oven.
15. 15. Roast the guinea fowl for 25 to 30 minutes.
16. 16. Take the guinea fowl out of the oven briefly.
17. 17. Turn the bird so the other side is facing up.
18. 18. Brush the guinea fowl with the remaining honey mixture.
19. 19. Place the guinea fowl back into the oven.
20. 20. Roast the bird for another 30 minutes.
21. 21. Wash the sweet potatoes under running water.
22. 22. Fill a pot with water and add some salt.
23. 23. Bring the salted water to a boil.
24. 24. Add the whole sweet potatoes to the boiling water.
25. 25. Cook the sweet potatoes for 20 to 25 minutes until tender.
26. 26. Drain the water from the sweet potatoes.
27. 27. Peel the still warm sweet potatoes.
28. 28. Slice the sweet potatoes into about half-centimeter thick rounds.
29. 29. Heat the remaining oil in a grill pan.
30. 30. Place the sweet potato slices in the hot pan.
31. 31. Grill the slices for 2 to 3 minutes on the first side.
32. 32. Turn the sweet potato slices.
33. 33. Grill the other side for another 2 to 3 minutes.
34. 34. Take the fully roasted guinea fowl out of the oven.
35. 35. Carve the guinea fowl into portions.
36. 36. Warm up the serving plates.
37. 37. Place the guinea fowl portions on the plates.
38. 38. Add the grilled sweet potato slices.
39. 39. Cut fresh orange zest into fine strips.
40. 40. Pick the leaves off the parsley stems.
41. 41. Garnish the dish with the orange zest and parsley leaves.
42. 42. Serve the guinea fowl hot immediately.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 45 g