I like poultry, and guinea fowl in particular. Its taste is more pronounced than that of chicken and marries with spices without fading. For this recipe I had the chance to find thighs at my poultry and not a whole beast which is quite rare, but you can make this dish with the rest of a whole roast guinea fowl.

ingredients ( For 2 people )

4 painted boards
3 red onions
2 tablespoons honey all flowers
grounded ginger
ground cumin
raz el hanout
ground coriander
pepper from Périgord
olive oil


1• In a baking dish, put the guinea fowl's thighs down and brush them with olive oil. Salt and peel a small bunch of fresh thyme

2• Cook for 1h30 to 180 °, then let cool

3• When the meat is cold, remove it.

4• In a casserole saute the onions cut in strips in olive oil

5• Add guinea fowl, honey and spices

6• Simmer for 10 to 15 minutes

7• Dégustez accompagné de carottes roties au four par exemple