Ingredients

• 4 guinea fowl breasts
• bone and skin removed
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 4 cardamom pods
• seeds only
• 2 tbsp plain yoghurt
• 1cm/½in fresh ginger
• peeled
• finely chopped
• 1 green chilli
• seeds removed
• chopped
• ¼ tsp salt
• ½ tsp ground mace
• pinch white pepper
• 1 tbsp coriander
• roughly chopped
• 1 tbsp olive oil
• 1 cucumber
• peeled
• seeds removed
• cut into ribbons with potato peeler
• 2 tomatoes
• cored
• seeds removed
• finely sliced
• 2 carrots
• peeled and grated
• 1 red chilli
• seeds removed
• finely chopped
• 200g/7oz fresh coconut
• grated
• ½ tsp palm sugar
• ½ lemon
• juice only
• 1 tbsp olive oil
• 4 tbsp fresh coriander leaves

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Using a sharp knife
• cut deep slashes into the guinea fowl breasts
• in three or four places (this will allow the spices to permeate the meat).
• Place the fennel and coriander seeds into a dry frying pan and heat for 1-2 minutes
• or until just toasted and fragrant.
• Place the toasted spices into a pestle and mortar. Add the cardamom seeds and crush the spices to a powder.
• Place the yoghurt
• ginger
• chilli
• salt
• mace
• white pepper and fresh coriander into a clean bowl. Add the freshly ground spice mixture and mix thoroughly.
• Heat an ovenproof frying pan until hot. Add the olive oil and guinea fowl breasts and cook for one minute on each side
• or until golden-brown all over. Remove from the heat.
• Divide the yoghurt and spice paste among the four breasts
• spreading it all over the slashed area of the breasts.
• Transfer to the oven and roast for 10-12 minutes
• or until the guinea fowl is completely cooked through. (The juices will run clear when the meat is pierced at its thickest point with a metal skewer.)
• Meanwhile
• for the salad
• place the cucumber
• tomatoes
• carrots
• chilli and coconut into a clean bowl and mix together.
• Whisk the palm sugar
• lemon juice and olive oil together in a clean bowl and drizzle over the salad mixture.
• To serve
• spoon the salad onto plates and top each with a roasted guinea fowl breast.