Piri-piri guinea fowl

Latest comments and suggestions

• kcikingkatie

  13 May 2008

  kcikingkatie rated and commented on this recipe

  

  Delicious! I marinated for longer (2-4 hours) and stuck the fowl on the BBQ, my first dabble with guinea fowl and highly successful.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• johnnie

  05 October 2009

  johnnie rated and commented on this recipe

  

  No guineafowl or even poussin so got a large free-range chicken and portioned it up. Marinade worked a treat, the lime and chillies keeping it fresh tasting and spikey warm. Result was a resounding success and can't wait to cook it again (and this time with guineafowl)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hlnharrison

  03 August 2010

  hlnharrison rated and commented on this recipe

  

  Really easy and tasted great. I made this for two so halved the ingredients and there was loads. Served it with rice with spinach and peas.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Goodfood

  10 June 2012

  Goodfood rated and commented on this recipe

  

  Awful really - having cooked this it becomes very obvious that guinea fowl needs a rich complementary sauce - piri piri just do not do it! A really poor combination never to be considered again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3610/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 guinea fowl , spatchcocked

FOR THE MARINADE

• 4 red chillies , finely chopped
• 2 limes , juiced
• 3 garlic cloves , crushed
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• a small bunch parsley , chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in an hour, plus marinating

Ingredients

• 2 guinea fowl , spatchcocked

FOR THE MARINADE

• 4 red chillies , finely chopped
• 2 limes , juiced
• 3 garlic cloves , crushed
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• a small bunch parsley , chopped

Per serving

581 kcalories, protein 84.4g, carbohydrate 2.7g, fat 23.4 g, saturated fat 4g, fibre 0.3g, salt 0.55 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.