The good agreement of the seasonal citrus fruits coming to its end but I’ve made this recipe some time ago already and it was the season of the oranges of malta and the last tangerine ! You can still try this recipe with oranges as it is worth the money.
I absolutely wanted to introduce to you this recipe, because we had enjoyed a lot with Mister. And then we cut, place in oven and let cook, royal what !!! Like what, no need to take the lead to make a good meal !
Has your stove !
Thigh of guinea fowl roasted with orange, onion and rosemary
Ingredients (for 2)
- 2 thighs of guinea fowl
- 2 oranges untreated
- the juice of two oranges, four mandarins
- 2 onions
- 1 drizzle of olive oil
- 2 branches of rosemary
- 1 c. c. of caraway seeds
- Salt and pepper
Preheat the oven to 210°.
Have the rosemary at the bottom of a baking dish and then add the thighs of the fowl, add salt and pepper and rub with a drizzle of olive oil.
Wash and cut the oranges into slices and arrange in the dish.
Peel and cut the onions into large quarters, add them around the guinea fowl.
Pour the orange juice, and a drizzle of olive oil on top. Finish with the caraway seeds.
Bake for 45 minutes in order that the fowl is nicely grilled and remember to baste occasionally with the cooking juices.
Serve with a good vegetable puree.