Recipe

Guinea fowl, mujadara lentils & roasted cabbage

by Nicole Pisani

The guinea fowl is good, but the real star of this dish is the roast cabbage!

Ingredients

40g unsalted butter
1 guinea fowl (approx 1kg)

For the roast cabbage:
½ pointed cabbage
1 tbsp olive oil
½ tbsp ras el hanout paste
50g roast pistachios, chopped
1 spring onion, chopped

For the mujadara lentils and rice:
1 tbsp olive oil
½ onion, chopped
100g puy lentils, rinsed
1 tsp cumin seeds
500ml vegetable stock
100g jasmine rice
1 tbsp pomegranate seeds
50g pistachios, chopped
1 spring onion, chopped
1 tbsp crispy onions (optional)

Method

Preheat the oven to 180C. Melt the butter in a pan until it begins to go nutty and brown. Place the guinea fowl in a roasting tin and baste with the brown butter a few times. Roast for 50-60 mins, until the juices run clear when it is pierced with a skewer. Rest for 10 mins.

About 20 mins after you have put the guinea fowl into the oven, brush the cut side of the cabbage half with olive oil and ras el hanout paste, and season with sea salt.

Put into a roasting tin and cook in the oven with the guinea fowl for about 30 mins, until the edges become golden and the cabbage is tender. Garnish with the pistachios and spring onion.

For the mujadara lentils and rice, heat the olive oil in a large frying pan and gently sauté the onion until translucent—about 10 mins. Add the puy lentils and cumin seeds and stir through the onions. Add the stock and simmer for about 25-30 mins, until the lentils are cooked but still have a bit of a bite.

Rinse the jasmine rice and place in a saucepan with 1½ times the volume of water. Bring to the boil, then cover and reduce the heat to a low simmer for 15 mins, or until the water has been absorbed. Fluff the grains with a fork, then gently mix the lentils with the rice. Garnish with pomegranate seeds, chopped pistachios, spring onion, and crispy onions, if using.

Present the lentils and cabbage in serving bowls, and bring the guinea fowl out whole to carve at the table.

Recipe: Nicole Pisani
Images: Kim Lightbody