Guinea fowl, in season in autumn and winter, tastes like a cross between chicken and turkey, and is very lean. Here it's roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges makes a great side dish.
The marinade and stuffing can be prepared in advance and kept in the fridge until needed.
*For an Indian-style recipe, replace the couscous with basmati rice, slightly under-cooked. Omit the saffron and stock, replace the pistachios with toasted cashews, and use a chopped beef tomato in place of the figs. Flavour with ½ tsp garam masala, 1 tbsp chopped fresh coriander and plenty of pepper.
I cooked this with braised red cabbage, lightly spiced butternut squash and sweet potato mash in quinnels. It was delicious and is a recipe I will definitely be doing again! - 29 Jan 2012
Very, very good. Made a great New Year's Day dinner. Orange salad went really well with it. - 01 Jan 2016