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🍽️ Tender Guinea Fowl Thighs with Braised Onions and Oranges

580 kcal · 30 min · 4 servings

Tender Guinea Fowl Thighs with Braised Onions and Oranges Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the guinea fowl briefly under cold running water. Pat it completely dry with a kitchen towel. Season the meat generously with salt and pepper.
  3. 3. Heat oil in a large pan. Sear the guinea fowl on all sides until golden brown. Remove the meat from the pan and place it in a fireproof casserole dish.
  4. 4. Peel the pearl onions. Sauté them briefly in the same pan until they take on some color. Arrange the onions in the casserole dish around the guinea fowl.
  5. 5. Deglaze the pan with the pan juices (the browned meat residue) using the meat stock. Pour the liquid into the casserole dish.
  6. 6. Wash the oranges thoroughly under hot water and dry them. Peel off the zest thinly and cut it into fine strips. Squeeze the juice from the oranges.
  7. 7. Add the orange zest strips and the juice to the casserole dish. Cover the lid and place the dish in the oven. Roast for about 25 minutes until the meat is golden brown and cooked through.
  8. 8. Remove the casserole dish from the oven occasionally. Spoon the sauce over the meat repeatedly to keep it juicy. Ensure the sauce does not reduce too much.
  9. 9. Cut the Pan d'Epices (a spiced bread) into small cubes. Fry the cubes in butter over low heat until crispy. Place them on kitchen paper to absorb excess fat.
  10. 10. Season the sauce in the casserole dish with salt and pepper. Cut the guinea fowl at the joints if desired. Plate the meat with the onions and sauce. Garnish the dish with the crispy bread cubes. Serve hot.
  11. 11. Serve the dish with mashed potatoes and a fresh salad on the side, if desired.

Nutrition per serving