Citrus guinea fowl with pistachios and couscous

Ingredients

For 1 serving

• Guinea fowl160 g
• Fresh orange juice80 ml
• Lemon zest2 g
• Pistachios10 g
• Couscous55 g
• Fennel120 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

In season: December – March

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; pour in the orange juice, cover and cook over low heat for 25 minutes.
2. Uncover and reduce for 5 minutes over medium heat, turning the pieces, until the liquid becomes a glossy glaze that coats the meat.
3. Meanwhile toast the pistachios in a dry pan over medium heat for 2 minutes, until fragrant, and chop them roughly.
4. Bring a small pan of water to the boil. Put the couscous in a bowl, pour over the same volume of boiling salted water, cover and leave for 5 minutes; fluff it with a fork.
5. Trim the fennel and cut it into small dice; stir it into the couscous with the grated lemon zest and the remaining oil.
6. Serve the glazed guinea fowl on the couscous and finish with the pistachios.