Guinea fowl with glazed baby carrots and onion sauce

Ingredients

For the guinea fowl

• 1 tbsp vegetable oil
• 1 guinea fowl breast
• salt and freshly ground black pepper
• 25g/1oz butter
• ½ onion, peeled, finely chopped
• 1 garlic clove, peeled, chopped
• 200ml/7fl oz chicken stock

For the glazed baby carrots

• 6 baby carrots
• 100ml/3½fl oz water
• pinch sugar
• 25g/1oz butter
• 55g/2oz fresh peas

To serve

• knob of butter
• 100g/3½oz basmati rice, cooked according to packet instructions

Preparation method

1. For the guinea fowl, heat the vegetable oil in a frying pan and fry the guinea fowl breast for 5-6 minutes on each side, or until cooked through. (The guinea fowl is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Season, to taste, with salt and freshly ground black pepper and set aside to rest.
   
   Technique: Testing whether turkey, chicken and poultry are cooked
   Watch technique0:51 mins
2. Heat the butter in a frying pan until foaming. Add the onion and cook over a low heat for 5-6 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes. Pour in the stock and simmer for 2-3 minutes, or until the volume of the mixture has reduced.
3. Meanwhile, for the glazed baby carrots, simmer the carrots, water, sugar and butter in a saucepan for 4-5 minutes or until well combined. Add the peas and cook for another 2-3 minutes, or until the carrots are tender.
4. To serve, stir the butter into the rice and spoon it onto a serving plate. Slice the guinea fowl breast and place it on top of the rice, spoon the onion sauce over the guinea fowl. Using a slotted spoon, place the glazed baby carrots alongside.