Turkish Guinea Fowl
|Garlic||1 Clove (5 gm)|
|Rice||1 Cup (16 tbs)|
|Stock||3 Cup (48 tbs)|
|Ground cinnamon||1 Teaspoon|
|Chopped herbs||1 Tablespoon, chopped|
|Almond halves||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
Preheat oven to 325°F.
1. Brown guinea fowl all over in oil. Then put into a large pan or casserole and barely cover with water. Add 2 sliced onions, parsley stalks, bay leaf, peppercorns, and salt. Cook gently until tender, about 1 1/2 hours. Drain and let cool, reserving stock for cooking rice.
2. Heat 3-4 tablespoons butter in pan, cook one chopped onion and crushed garlic until golden. Add rice and cook for a few minutes. Pour in 3 cups stock and bring to a boil. Add raisins, herbs, cinnamon, and seasoning. Cut guinea fowl meat into good-sized chunks and add to rice mixture. Cover dish and cook in oven for 20-30 minutes until all liquid has been absorbed and guinea fowl is tender. Sprinkle top with browned almonds and chopped parsley