← All recipes

🍽️ Crispy Guinea Fowl Stew with Pumpkin and Saffron

533 kcal · 30 min · 4 servings

Ingredients

• 1 guinea fowl (approx. 1.5 kg)
• 100 g onions
• 2 garlic cloves
• 50 g celery stalks
• salt
• pepper
• 3 tbsp vegetable oil
• 0.25 tsp saffron threads
• 0.5 tsp ground ginger
• 250 ml hot poultry stock
• 200 g pumpkin flesh
• 100 g small black olives
• 1 tsp peppermint (cut into strips)

Instructions

1. 1. Thoroughly wash the guinea fowl under cold running water, both inside and out.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the guinea fowl into 12 equal pieces.
4. 4. Peel the onion and the garlic.
5. 5. Clean the celery by removing the tough outer skin and the ends.
6. 6. Finely chop the onion and the celery.
7. 7. Slice the garlic into thin pieces.
8. 8. Season all guinea fowl pieces with salt and pepper.
9. 9. Heat the oil in a large pan.
10. 10. Fry the meat pieces until crispy on all sides.
11. 11. Sauté the chopped onion and celery for a few minutes.
12. 12. Add the garlic slices and sauté them briefly.
13. 13. Season everything with salt, pepper, saffron, and ginger.
14. 14. Deglaze the dish with the hot stock (meat broth).
15. 15. Simmer the ragout over low heat for 25 to 30 minutes.
16. 16. Cut the pumpkin flesh into thin batons.
17. 17. Add the pumpkin batons and the olives to the pot.
18. 18. Let everything cook together for the last 5 minutes of cooking time.
19. 19. Finally, adjust the seasoning with salt and pepper.
20. 20. Serve the ragout sprinkled with fresh mint.

Nutrition per serving

• kcal: 533
• Protein: 55 g · Fett/Fat: 32 g · Carbs: 5 g