Guinea Hen with Spiced Lentils

Guinea hen has a somewhat more assertive flavor than chicken, and it makes a good partner for spicy, earthy lentils.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Main Course

Ingredients

2 carrots, cut into chunks		1 garlic clove, crushed
2 celery stalks, halved		1 small fresh hot red chile, seeded and minced
2 shallots, halved		1/4 cup chopped parsley
10 whole black peppercorns		salt and freshly ground black pepper
2 tbsp olive oil		1 3 lb. guinea hen
5 oz (140 g) pancetta, finely diced

directions

Prep: 20 min Total: More than 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Put the guinea hen in a pan with the carrots, celery, shallots, bay leaf, and peppercorns. Cover with cold water, bring to the boil, then simmer for 45 minutes, covered.
2
Lift the guinea hen on to a plate; keep warm. Strain the poaching liquid back into the pan and boil for 10 minutes, or until reduced.
3
Meanwhile, heat the oil in a pan and cook the pancetta, stirring often, for about 6 minutes, or until golden. Add the garlic and chile, and cook gently for about 2 minutes, stirring often. Remove from the heat and add the lentils.
4
Pour 1 3/4 cups of the reduced stock into the lentils. Bring to a boil, then simmer, uncovered, for 30 minutes, until tender, adding stock as needed. Add the chopped parsley and season with salt and pepper. Meanwhile, remove the skin from the guinea hen and cut into pieces.
5
Serve the lentils, topped with pieces of guinea hen. Spoon over the stock, if desired.

Chime In

iVillage

Guinea Hen with Spiced Lentils

Ingredients

directions