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Ingredients
- guinea fowl 2, spatchcocked
piri-piri marinade
- red chillies 4, finely chopped
- limes 2, juiced
- garlic 3 cloves, crushed
- ground coriander 1 tsp
- ground cinnamon 1 tsp
- ground ginger 1 tsp
- parsley a small bunch, chopped
Method
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Step 1
Put the guinea fowl in a shallow dish, mix together the marinade ingredients and pour over. Leave for a couple of hours, or overnight if possible.
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Step 2
Heat the oven to 200c/fan 180c/gas 6. Put the birds on a roasting tray skin-side up and pour the marinade over. Cook for about 45 minutes (basting occasionally with the marinade) until crisp, golden and cooked through. Chop into quarters (leave on the bone) and serve with salad or sautéed potatoes.