David Van Laer
The restaurant Maxence (Paris)

Some tips…

Serve with fresh-mint couscous...herb butter...poultry stock with thyme thickened with butter...or an appetising salad with green beans, mange tout, tomatoes, garden peas or other seasonal vegetables.

Cooking
time 		preparation
time		 Difficulty Number of
servings

Grilled Guinea Fowl Skewers with Thyme

Ingredients :

4 guinea fowl supremes • 8 slices preserved lemon • 8 anchovy fillets in olive oil • 4 tablespoons olive oil • 1 chilli • 8 olives • 2 fresh, firm tomatoes or 10 cherry tomatoes • salt • pepper


 Serves 4   Beginner    Between 20 and 45 mins   - 20 mins

  • Make the skewers (two small ones or one large one per person). Allocate around one guinea fowl supreme per person cut into six pieces with the skin on.
  • On to the skewers, thread chunks of guinea fowl, lemon (halved), guinea fowl, anchovy, tomato, olive and guinea fowl (continue until the skewer is full).
  • Reserve on a plate, drizzle with olive oil and season with salt and freshly-ground black pepper. The chilli can be added with the olive oil but should never be served. Sprinkle with fresh thyme leaves.
  • Leave the skewers to marinate for 2-3 hours, turning them over from time to time to make sure the meat soaks up the marinade well.
  • Barbecue the skewers, being careful not to burn them (if cooking outdoors).
  • Or if cooking indoors, place the skewers under a grill for 10 minutes.

Photo Yves BAGROS / SOPEXA / CIP