Breast Of Guinea Fowl With A Dried Fruit Salad Reci

Name: Breast Of Guinea Fowl With A Dried Fruit Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 800 g guinea fowl; 1 Tbsp. Nut oil; 15 gm Butter; 100 ml Double cream; 1/4 tsp Chilli pwdr; 1/4 tsp Grnd cinnamon; 1/4 tsp Garam masala; 1/4 tsp Cumin; 1/4 tsp Paprika; 2 x Cloves; 10 x Coriander seeds, crushed; 4 x Cardamom seeds, crushed; 125 ml Lowfat yoghurt; 15 gm Walnuts, crushed; 15 gm Dry apricots; 15 gm Dry figs; 15 gm Almonds, flaked and toasted; 100 ml Lemon juice; 15 gm Cashew nuts, toasted and crushed; 1 Tbsp. Nut oil; 1 x Shallot, finely minced; 1 x Carrot, diced; 1 sprg thyme; 1 1/4 lt Chicken stock; 75 ml Port

Servings: persons

1 x 800 g guinea fowl
1 Tbsp. Nut oil
15 gm Butter
100 ml Double cream
1/4 tsp Chilli pwdr
1/4 tsp Grnd cinnamon
1/4 tsp Garam masala
1/4 tsp Cumin
1/4 tsp Paprika
2 x Cloves
10 x Coriander seeds, crushed
4 x Cardamom seeds, crushed
125 ml Lowfat yoghurt
15 gm Walnuts, crushed
15 gm Dry apricots
15 gm Dry figs
15 gm Almonds, flaked and toasted
100 ml Lemon juice
15 gm Cashew nuts, toasted and crushed
1 Tbsp. Nut oil
1 x Shallot, finely minced
1 x Carrot, diced
1 sprg thyme
1 1/4 lt Chicken stock
75 ml Port

1
Marinate the breasts in the spices and lowfat yoghurt mix and leave in a cold place for 6-8 hrs.
2
Make the stock by frying the carcass and drumsticks and wing tips in the nut oil, till browned.
3
Add in the shallots, onion, carrot and a sprig of thyme.
4
Add in the port wine, chicken stock and simmer for 50 min, then strain.
5
Cook the breasts in a little oil and butter rapidly to colour then add in stock to cover.
6
Cook for 8-10 min, remove the breasts and reduce the liquid.
7
To serve place a ring and fill with salad.
8
Place guinea fowl on plate and coat with sauce.
9
Dry fruit salad: Chop all dry fruits to manageable pcs.
10
Mix all ingredients together and keep refrigerated till ready for use.

7562

kcal

Calories

753

Fat

151

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 x 800 g guinea fowl, 1 Tbsp. Nut oil, 15 gm Butter, 100 ml Double cream, and more.

Yes, Breast Of Guinea Fowl With A Dried Fruit Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Breast Of Guinea Fowl With A Dried Fruit Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions