Ingredients
- 1 Kg guinea fowl with chicken livers
- 200 g coconut milk
- 2 pcs carrots
- 1 pcs of celery stalk
- 1 pcs shallots
- thyme
- savory
- rosemary
- laurel
- vegetable broth
- cornstarch
- fresh coconut
- extra virgin olive oil
- salt
For the recipe of the guinea fowl with coconut, squeeze the guinea-fowl on the flame to remove the residues of feathers and feathers; section it into 6 parts (2 half breasts, the 2 thighs with overhangs and the 2 wings); keep the waste. You can ask the butcher to prepare it for you, also giving you the waste. Gather the carrots, celery and shallots to the touch, a few herbs and a little oil in a large saucepan. Add the guinea fowl scraps (neck, entrails and other scraps), light the fire and start to brown them; when they have browned, cover with vegetable stock and cook for about 1 hour.
Finally filter the sauce; cook it again for 10 minutes, then add 1 teaspoon of cornstarch diluted with water, thicken by mixing it for 1 minute, then turn off.
Heat a thin layer of oil in a pan and brown the 6 pieces of guinea fowl with a sprig of rosemary, one of sage and 1 bay leaf for 15 minutes, until they are golden brown. Then transfer them to a baking dish, add salt and bake them at 160 ° C; after 30 minutes raise to 180 ° C and cook for another 15 minutes.
Heat the coconut milk with 1 teaspoon of cornstarch diluted with a little water. Serve the guinea-fowl with its sauce, adding the coconut sauce and slices of fresh coconut. Decorate with fresh herbs, the same ones used in cooking, and pink pepper to taste.
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