Moroccan Roasted Guinea Fowl

Name: Moroccan Roasted Guinea Fowl
Cuisine: South African
Ingredients: 2 small Guinea Fowl, about 1 kg each; 45 ml Moroccan Rub; 2 Lemons; 700 g Potatoes, washed and quartered; 1 Onion, peeled and quartered; 30 ml Olive Oil; 15 ml Za'atar Spice

Sean Strydom @Sean_Strydom

Port Elizabeth

Moroccan Roasted Guinea Fowl

Sean Strydom @Sean_Strydom

Saved

Ingredients

2small Guinea Fowl, about 1 kg each
45 mlMoroccan Rub
2Lemons
700 gPotatoes, washed and quartered
1Onion, peeled and quartered
30 mlOlive Oil
15 mlZa'atar Spice

Saved

Steps

1

Preheat oven to 200°C.
2

Pat dry the Guinea Fowls and rub inside and outside with Moroccan Rub. Pierce Lemons four to five times and insert a Lemon into each Fowl's cavity.
3

Place Potatoes and Onion in a large Dutch Oven and drizzle with Olive Oil and sprinkle with Za'atar Spice.
4

Place a wire rack into the Dutch Oven and place the Guinea Fowl on top.
5

Place the covered Dutch Oven in the preheated over and bake for 30 minutes. Then remove the Dutch Oven lid and bake till the internal temperature of the Guinea Fowl is 70°C or more but not over 73°C.
6

Removed from Oven and rest for 10 minutes. Return Potatoes and Onion to oven to grill while the birds rest.