Guinea Fowl Fricassee with Fresh Mango Chutney Recipe

Ingredients:

• 1 guinea fowl, cut into pieces
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons of flour
• 1 tablespoon of tomato paste
• 500 ml of chicken stock
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2 tablespoons of olive oil
• Salt and pepper to taste
• For the chutney:
• 1 ripe mango, peeled and diced
• 1 red onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, minced
• 2 tablespoons of lime juice
• 1 tablespoon of honey
• Salt to taste

Instructions:

1. Season the guinea fowl pieces with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Brown the guinea fowl pieces on all sides, 5-7 minutes. Remove the pieces from the pot and set aside.
3. In the same pot, add the onions, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
4. Add the flour and tomato paste, stir and cook for an additional 2 minutes.
5. Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the bay leaves and thyme sprigs.
6. Return the guinea fowl pieces to the pot, bring to a boil, then reduce the heat and let simmer for 45-60 minutes until the guinea fowl is tender and cooked through. If the sauce is too thick, add more chicken stock or water.
7. While the guinea fowl is cooking, make the chutney. Mix together the mango, red onion, red chilli, garlic, lime juice, honey, and salt in a bowl.
8. Once the guinea fowl is cooked, remove the bay leaves and thyme sprigs. Serve the guinea fowl hot, topped with the fresh mango chutney and a side of steamed vegetables or rice.

Verdict:

This guinea fowl fricassee with fresh mango chutney is a delicious and hearty meal perfect for a special occasion. The tender and juicy meat pairs perfectly with the sweet and tangy chutney. The addition of steamed vegetables or rice would complete the meal.