Michel CHAPOUTIER

La recette de Marius

Quinoa and slow roasted guinea fowl

Quinoa and slow roasted guinea fowl

Preparation: 15 minutes
Cooking time: 1 hour

Serves 4

A fowl cut into pieces (8)
1 can of peeled tomatoes
1 sweet onion
1 red pepper
2 cloves garlic
1 teaspoon Espelette
1 bay leaf
2 sprigs thyme
1 tablespoon olive oil
salt
120g quinoa


Peel and mince the onion. Remove seeds and cut peppers into small cubes. Saute in a pan, guinea fowl with oil. When the pieces are browned, add onion and bell pepper.
Sauté a few minutes then add tomatoes, pepper, bay leaf and thyme, season with salt. Cover and cook over low heat 1 hour.
Meanwhile, bring 1 / 5 liters of salted water, cook quinoa 10 minutes, drain. Keep warm.
Remove bay leaf and thyme. Serve drizzled with sauce, guinea fowl and accompanied by quinoa and white Marius.


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