Guinea fowl stuffed with walnuts, glazed onions

Ingredients

• 1 whole guinea fowl, around 2kg
• 2 cups walnuts, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup olive oil
• 2 cups chicken stock
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• Salt and black pepper to taste

Directions

1. Preheat the oven to 180°C.
2. Prepare the stuffing: In a skillet, heat the oil over medium heat. Add the onions and garlic, and cook until softened and lightly caramelized, about 5-7 minutes. Add the chopped walnuts and thyme, season with salt and black pepper, and stir to combine.
3. Carefully stuff the guinea fowl with the walnut mixture. Truss the bird and place in a roasting pan.
4. In a small saucepan, heat the chicken stock, honey, and vinegar over medium-low heat. Cook until the glaze thickens slightly, about 5-7 minutes. Set aside.
5. Brush the guinea fowl with some of the glaze and season with salt and black pepper.
6. Roast the guinea fowl in the preheated oven for about 1 hour and 30 minutes, basting with the glaze every 20-25 minutes, until the internal temperature of the bird reaches 75°C.
7. Remove the guinea fowl from the oven and let it rest for 10-15 minutes before carving. Serve the roasted guinea fowl with the remaining glaze and glazed onions.

Verdict

This guinea fowl stuffed with walnuts and glazed onions recipe is perfect for a special occasion or a festive dinner. The dish is bursting with flavour, and the glaze adds a touch of sweetness. The stuffing is nutty and aromatic, and it complements the tender and juicy fowl beautifully.

Serving suggestions

Serve the roasted guinea fowl with roasted vegetables, such as carrots, parsnips, and potatoes. A fresh green salad would also be a great accompaniment to this dish. As a beverage, a full-bodied red wine, such as Cabernet Sauvignon or Merlot, would pair well with the rich flavours of the guinea fowl.