Take an adventure to South America with this twist on a classic Peruvian dish. Perfect for those who enjoy trying new foods!

Ingredients

  • 1 large guinea fowl, sliced 
  • 2 onions
  • 600 g white cabbage
  • 40 g butter
  • 3 tbsp honey
  • 20 cl chicken stock
  • 1 large bunch of grapes, peeled 
  • Olive oil
  • Salt and pepper from the mill

RTL

Instructions

  1. Peel the onions, chop them and sweat them in a casserole dish with 2 tablespoons of olive oil.
  2. Wash the cabbage, cut out the core, remove the damaged leaves, cut off the hard white ribs and slice the leaves into strips. Add them to the casserole dish; season with salt and pepper, stir and let the leaves melt for 2 minutes over medium heat while stirring. Then cover the pan and cook for 20 min over very low heat, stirring occasionally.
  3. Preheat the oven to 210°C. In a frying pan, sear the guinea fowl with the butter and a teaspoon of oil, then season with salt and pepper, drizzle with honey and allow to caramelise slightly before deglazing with the chicken stock.
  4. Arrange the pieces of fowl on the bed of cabbage and onions in the casserole dish, drizzle with cooking juices, cover and slide the casserole dish into the oven for 40 minutes, stirring occasionally.Next, add the peeled grapes, baste with the juices and continue cooking in the oven for 10 minutes, uncovered, basting again halfway through the cooking time.
  5. Cover the casserole when it comes out of the oven and serve hot.

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