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Pan-Roasted Guinea Fowl with Tamarind Glaze and Forbidden Rice
Pan-Roasted Guinea Fowl with Tamarind Glaze and Forbidden Rice

Pan-Roasted Guinea Fowl with Tamarind Glaze and Forbidden Rice
A sophisticated dish featuring guinea fowl with a tangy tamarind glaze, served alongside nutrient-rich forbidden rice and seasonal vegetables.
Pan-Roasted Guinea Fowl with Tamarind Glaze and Forbidden Rice
Ingredients:
1
Servings
  • 1
    item
     guinea fowl
  • 50
    g
     tamarind paste
  • 30
    g
     honey
  • 20
    ml
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 150
    g
     forbidden rice
  • 200
    g
     broccoli
  • 100
    g
     carrot
  • 20
    ml
     olive oil
Preparation Time: 90 minutes
Pan-Roasted Guinea Fowl with Tamarind Glaze and Forbidden Rice
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the guinea fowl with salt and pepper.
  3. In a pan, heat olive oil over medium heat and sear the guinea fowl until golden brown on all sides.
  4. Transfer the guinea fowl to a baking dish and roast in the oven for 45 minutes.
  5. In a saucepan, combine tamarind paste, honey, soy sauce, grated ginger, and minced garlic. Simmer until thickened.
  6. Brush the tamarind glaze over the guinea fowl during the last 10 minutes of roasting.
  7. Cook forbidden rice according to package instructions.
  8. Steam broccoli and carrot until tender.
  9. Serve the guinea fowl with forbidden rice and steamed vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 2283 kcal 228 kcal
Protein 150 g 15.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 30 g 3.0 g
Carbohydrates 200 g 20.0 g
Fat 100 g 10.0 g
  • 1
    item
     guinea fowl
  • 50
    g
     tamarind paste
  • 30
    g
     honey
  • 20
    ml
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 150
    g
     forbidden rice
  • 200
    g
     broccoli
  • 100
    g
     carrot
  • 20
    ml
     olive oil
1
Servings
0

Preheat the oven to 180°C.

Season the guinea fowl with salt and pepper.

In a pan, heat olive oil over medium heat and sear the guinea fowl until golden brown on all sides.

Transfer the guinea fowl to a baking dish and roast in the oven for 45 minutes.

In a saucepan, combine tamarind paste, honey, soy sauce, grated ginger, and minced garlic. Simmer until thickened.

Brush the tamarind glaze over the guinea fowl during the last 10 minutes of roasting.

Cook forbidden rice according to package instructions.

Steam broccoli and carrot until tender.

Serve the guinea fowl with forbidden rice and steamed vegetables.

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