Guinea fowl with olives and orange and black rice

Ingredients

For 1 serving

• Guinea fowl160 g
• Orange1
• Green olives6
• Rosemaryto taste
• Black rice55 g
• Fennel100 g
• Extra virgin olive oil10 g
• Saltto taste

In season: December – March

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice for 35 minutes, until tender but still slightly al dente; drain.
2. Meanwhile wash the orange, grate the zest and squeeze the juice. Pat the guinea fowl pieces dry with kitchen paper and season with a pinch of salt.
3. Heat half the oil in a casserole over medium-high heat with the rosemary and brown the guinea fowl for 8 minutes, until golden on all sides; pour in the orange juice, cover and cook over low heat for 25 minutes.
4. Add the green olives and the orange zest and reduce uncovered for 5 minutes, until the sauce is glossy and syrupy.
5. Meanwhile trim the fennel, slice it thinly and dress it with the remaining oil and a pinch of salt.
6. Serve the guinea fowl with its sauce, the rice and the fennel.