Pan-roasted guinea fowl with pomegranates and spinach from Happy Days with the Naked Chef (page 186) by Jamie Oliver

  • spinach
  • ricotta cheese
  • garlic
  • thyme
  • white wine
  • pomegranates
  • butter
  • guinea fowl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 04, 2011

    No guinea fowl around here, so I used a 2 1/2 lb organic chicken. The chicken is cut into pieces and a mixture of ricotta and chopped thyme is stuffed under the skin of each piece. The cheese store had some lovely sheep's milk ricotta, so that is what I used. Thighs and drumsticks are browned in oil, then the breasts, a pat of butter, a sliced clove of garlic and half a glass of white wine are added to the pan. The pan goes into the oven for 25 minutes (this chicken took more like 35 minutes), at which time pomegranate seeds are added, and everything cooks for five more minutes. Then the pan comes back to the stovetop and two handfuls of spinach are thrown in to wilt. The skin on this chicken did not really get crispy in the oven, as specified by Jamie, although it was certainly thoroughly cooked. I liked this dish. The chicken juices, wine and pomegranate blend into a nice sauce, and the herby cheese was quite tasty with the chicken. Mr. Nightshade, however, thought it was just "OK."

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