Usuba
Grilled Guinea Fowl with Potatoes and Rosemary
Tender guinea fowl with young potatoes, cooked over charcoal with aromatic rosemary. The dish has a crispy exterior and juicy meat inside. Perfect for festive tables and picnics.
- Total
- 40 min
- Standard serving
- 513.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Bring water to a boil in a large sauté pan, add a pinch of salt. Place the guinea fowl thighs and bring to a boil over high heat.
Reduce heat, remove foam and cook for 10 minutes. Drain the drumsticks in a colander.
Drizzle with olive oil, salt and pepper, then stir.
- 2
Step 2
Meanwhile, in another pot, prepare the potatoes. Wash them thoroughly with a brush.
Boil whole potatoes in salted water for 10 minutes after it comes to a boil. Drain in a colander.
Drizzle with olive oil, salt and pepper, and mix well.
- 3
Step 3
Light the charcoal in the barbecue. It should burn through and be covered with gray ash by the time the guinea fowl and potatoes are ready.
Arrange the guinea fowl and potatoes in a baking dish, mixing them together. Sprinkle with rosemary leaves and bay leaf.
- 4
Step 4
Place the form on the barbecue grill, close the lid. Cook over medium heat until fully cooked and the meat and potatoes are golden brown.
Flip the contents once. Serve very hot.
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