Guinea Fowl
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Guinea fowl (about 1.5 kg or 3.3 pounds)
- 100 grams onions
- 2 garlic cloves
- 50 grams Celery
- salt
- peppers
- 3 Tbsps vegetable oil
- ¼ tsp Saffron
- ½ tsp ground ginger
- 250 milliliters hot chicken stock
- 200 grams Pumpkin
- 100 grams small, black Olives
- 1 tsp Peppermint (julienned)
Preparation steps
1.
Rinse guinea fowl with cold water inside and out, pat dry and cut into 12 parts. Season with salt and pepper.
Peel onion and garlic. Rinse celery. Mince onion and celery, thinly slice garlic. Heat oil in a pan and sear guinea fowl on all sides until crispy.
2.
Add onion and celery to pan and cook for a few minutes. Season with salt, pepper, saffron and ginger and deglaze with hot stock. Simmer for 25-30 minutes over low heat. Julienne pumpkin flesh and add to pan with olives during the last 5 minutes of cooking.
Plate guinea fowl, add vegetables and serve garnished with mint.
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