FRIJE

Instructions

• 1.   Preheat your oven to 475°F (240°C).
• 2.   Prick the poultry with a fork, sprinkle it with herbs and roast it for 20 minutes (until it browns a little).
• 3.   Wash the red cabbage, remove the core and cut it into 4 pieces. Plunge it into a large pot of boiling water and blanch it for 5 minutes.
• 4.   Drain it and slice it into thin strips.
• 5.   Peel the onions and finely slice them.
• 6.   In a thick-bottomed pot, sauté the sliced onions with a little margarine without letting them brown, then add the brown sugar, red wine vinegar, pink berries, cloves, and the cabbage strips. Add 200ml of water, stir well, cover and simmer over low heat for 15 minutes.
• 7.   Add the roasted guinea fowl pieces, cover again and simmer over low heat for 1 hour.
• 8.   Meanwhile, peel and core the pears and cut them into pieces.
• 9.   Add them to the preparation 20 minutes before the end of cooking.
• 10.   Serve the guinea fowl on a bed of red cabbage and tender pears.

Notes & Suggestions

• Average nutritional values per serving
  Energy 566.06 kCal / 2,367.23 kJ
  Fat 14.77 g of which saturated 2.39 g
  Carbohydrates 17.87 g of which sugars 12.81 g
  Fiber 5.36 g
  Protein 84.92 g
  Sodium 6.76 mg

Nutritional information *