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Italian-style Guinea Fowl

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Cost per serving: 2,09 €
Energy: 391 kcal / serving
Nutritional score:

Instructions

  • 1.   Sear the guinea fowl on all sides in olive oil, season with salt and pepper, and cook covered for 10 minutes.
  • 2.   Peel the eggplants, slice them thinly, salt them, and arrange them around the guinea fowl. Cook covered for another 10 minutes.
  • 3.   Add the tomato pulp, crushed garlic, finely minced onion, oregano, and previously browned ground meat in a pan (this will resemble a bolognese sauce).
  • 4.   Finish cooking and serve the sliced guinea fowl surrounded by the garnish. This dish pairs nicely with pilaf rice.

Ingredients for servings

  • 1 medium chicken
  • 2 eggplants
  • 1 onion
  • 100 g of ground meat
  • 1 cup of crushed tomato
  • 1 tablespoon of dried oregano
  • 1 garlic clove
  • 2 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    391 kcal
    20 %
  • Fat
    17,13 g
    24 %
  • of which saturated
    3,78 g
    19 %
  • Carbohydrates
    5,94 g
    2 %
  • of which sugar
    3,93 g
    4 %
  • Protein
    50,71 g
    101 %
  • Fibers
    3,68 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.