← Back to Search Results
slow cooking
Guinea Hen with Spiced Lentils

Photo by:
Comments: 0
 

Recipe

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

Yield:  4 servings
Prep time: 20 Mins
Cooking time: 1 Hr 15 Mins

Ingredients

  • 3 lb (1.35kg) guinea hen
  • 2 carrots, cut into chunks
  • 2 celery stalks, halved
  • 2 shallots, halved
  • 1 bay leaf
  • 10 whole black peppercorns
  • 2 tbsp olive oil
  • 5 oz (140g) pancetta, finely diced
  • 1 garlic clove, crushed
  • 1 small fresh hot red chile, seeded and minced
  • 1½ cups French green (Puy) lentils, rinsed and well drained
  • ¼ cup chopped parsley
  • Salt and freshly ground black pepper

Directions

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 1¾ 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.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

1033kcal (52%)
108mg (11%)
16mg (27%)
382mcg RAE (13%)
1621mg
176mg
102g
3g
23g
49g
274mg (91%)
853mg (36%)
12g (61%)
45g (70%)
9mg (50%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-masala American Masala
by Suvir Saran
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
spice Spice
by Ana Sortun
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?