Papaya Magazine

19.11.14 / Guinea Fowl in Tomatillo Sauce

Guinea fowl is very popular at the moment and lately I have catered for a number of parties that have had Breast of Guinea Fowl on the menu. It is a delicious bird with a flavour similar to chicken but perhaps a little tastier.
I buy whole birds and remove the breasts to prepare the dishes. The carcass gets used to make a stock for the sauce. That leaves me with the legs that find their way into the freezer for later use.
As well as having a glut of guinea fowl legs I am also trying to use up last year’s dried chillies, ready to be replaced by this seasons chillies that are hanging up to dry.
I’ve also been clearing out the greenhouse and have an abundance of fresh tomatillos.
Guinea fowl legs take really well to slow cooking so I have put them together with some dried ancho chillies and fresh tomatillos to come up with this Mexican inspired of a dish.

You could use chicken legs for this dish if you prefer, and ancho chillies are now fairly widely available.

Recipe for Guinea Fowl in Tomatillo Sauce

2 Dried Ancho chillies
4 Guinea fowl legs
3 tablespoons olive oil
1 onion (finely chopped)
4 cm long piece of chorizo (sliced)
200ml chicken stock
¼ teaspoons fresh thyme (chopped)
½ teaspoons fresh oregano (chopped)
300g fresh tomatillos (chopped)
1 ring of fire chilli (seeds removed and chopped)
Salt to taste
4 tablespoons chopped fresh coriander

Remove the seeds from the ancho chillies. Tear each chilli into 3 or 4 pieces. Place the pieces in a mug and add just enough boiling water to cover them. Leave them to soak for 1 hour until soft.
After 1 hour or so remove the chillies from the liquid and chop them very finely or mince in a food processor.
Reserve the liquid for the sauce.

In a skillet or deep frying pan, heat 2 tablespoons of the olive oil. Add the onion and fry gently until it softens (about 10 minutes).
Add the sliced chorizo and cook for several minutes more until the onion begins to brown slightly.
Add the minced ancho chilli, thyme and oregano. Cook whilst stirring, for 2 or 3 minutes.
Add the reserved chilli soaking liquid and the chicken stock and stir together.
Add the chopped tomatillos. Increase the heat until the sauce just begins to boil and then reduce the heat to a gentle simmer.

Heat the remaining tablespoon of oil in a separate frying pan. Add the guinea fowl and fry until nicely browned.
Remove the guinea fowl and add to the sauce.
Cover with a lid and cook for 30 minutes until the guinea fowl is tender.
Stir in the chopped coriander and salt to taste.

Serve with plain boiled rice and steamed green beans.

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