Guinea fowl with fennel and pomegranate sauce

Grate the orange zest of the tangerines. Squeeze out the fruits.

Mix the tangerine grater and juice, pomegranate juice, honey, oil and salt in a bowl until marinade.

Grind the fennel seeds into the mortar and rub in the guinea fowl bolts.

Crush the garlic and place in the marinade. Pour the marinade over the guinea fowl.

Cut the underside of the fennel tubers. Halve lengthwise and cut each half into parts.

Place the fennel with the guinea fowl in the baking dish and scoop. Cover with cling film and marinate in the refrigerator for at least 4 hours to a maximum of 12 hours.

Remove the guinea fowl from the refrigerator and allow to reach room temperature in 1 hour.

After 45 minutes, heat the oven to 200 ° C.

Fry the guinea fowl in the middle of the oven for about 50 min. Until golden brown and done. Turn halfway. Remove the oven dish from the oven.

Spoon the bolts and fennel bulb on a scale. Keep warm under aluminum foil.

Pour the residual moisture from the dish through a sieve into a saucepan. Boil the liquid over medium heat in 20 minutes until a thick sauce.

Meanwhile, halve the pomegranate. Lay one half with the cutting edge down in your hand.

Tap the top of a bowl with a ladle on the fruit, so that the seeds fall into the bowl. Do this with the other half.

Pour the sauce into a bowl and allow to cool slightly. Divide the pomegranate seeds over the guinea fowl and sauce. Yummy! .