Recipe 3: Guinea Fowl with chickpeas and olives

20140729-200628-72388103.jpgCooking is a passion but on a daily basis it can sometimes become difficult especially when you try to juggle with 100 things.

Quick midweek recipes, or those which you can prepare quickly while retaining the wow factor are therefore always winners.

This recipe is great because it can easily be prepared in less than 30 minutes. With its bold flavours it is both good as a quick midweek supper and also fit to be served if you are hosting.

Guinea fowl is one of my new favourites given I can find it pretty easily at my local butcher. I hope you try this recipe because it is really easy to make and also delicious.

Guinea Fowl with chickpeas and olives (Serves 4)


  • Four guinea fowl breasts
  • 3 tablespoons extra virgin olive oil
  • Butter
  • One can of the best quality chickpeas you can find
  • 24 olives
  • 4 Anchovies
  • 3 cloves of garlic
  • 50ml of Madeira (you can also use Marsala)
  • Fresh basil
  • Salt and pepper to taste
  • Rosemary


1. Season the guinea fowl breasts. Add the olive oil and butter to a pan and toss in the rosemary.

2. Pan fry the guinea fowl breasts. It should take around 7 minutes on each side for the guinea fowl to be cooked through.

3. Remove the guinea fowl from the pan. (At this stage, I normally put in a warm plate, cover with aluminium foil and place in the oven at a very low temperature (around 80 to 100C). You should also remove the rosemary at this stage.

4. Deglaze the pan by adding the Madeira or Marsala. Add garlic and anchovies and let the latter dissolve by mixing gently. Then throw in the chickpeas and olives and cook for a few minutes until warm and slightly caramelised.

5. Place the guinea fowl back into the pan and add the fresh basil and serve with the cooking sauces.

Wine suggestion:  Being summer, I would opt for a white wine or else a light red wine. A creamy Chardonnay from Burgundy would work very well with this dish. It would also work very well with a red wine like Barbera or Nebbiolo from Italy.




Author: Food and Wine Gazette

I am passionate about food, wine, sports, travel, social media, communications, photography, A father of two, Here you will find the experience of a very varied career.

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