Guineafowl in pink
Instructions
09723 FARAONA IN PINK INGREDIENTS for 4 PEOPLE 2 shallots, 100 g walnuts, pomegranate, 2 1 lime, juice of 1 orange, 1 Guinea fowl pieces 2 tablespoons of olive oil, d? peanuts, 1/2 teaspoon grated nutmeg, 1/2 teaspoon minced cilantro, 2 tablespoons honey, lemon slices for garnish, salt, pepper.
Peel and slice the shallots.
Over a salad bowl open a pomegranate, remove the seeds and collect the juice.
keep the seeds in the refrigerator; strain the juice and keep aside.
Remove the lemon rind and squeeze the two separately.
In a saucepan, then Brown the pieces of Guinea fowl in a tablespoon of olive oil, keep them aside and, in their place, you find the scallions and walnuts for 5 minutes in a tablespoon of oil.
Cover with Pomegranate juice and lemon and, without ceasing to stir, bring to a boil.
Add the pieces of Guinea fowl, lemon zest, nutmeg, coriander, salt and pepper; cover and continue cooking for 35 minutes, soft focus, stirring occasionally.
Finished cooking place the Guinea fowl pieces on a platter and keep them warm.
Stir honey and orange juice to the cooking and, without ceasing to stir, bring to a boil.
Keep cooking for 2/3 minutes, lively focus and then sprayed the Guinea fowl pieces.
Garnish with pomegranate seeds kept aside and the lemon slices.
Serve immediately with rice.
