Tandoori Guinea Fowl

Make the marinade by combining all of the ingredients with some seasoning. Sit the bird in a large bowl, and rub the marinade all over and under the skin of the breast. Transfer to the fridge, and leave to marinate for at least an hour.
Preheat the oven to 220C. Put the guinea fowl in a roasting tin, and pour over any remaining marinade. Add a glass of water to the tin, and roast for 1 hour until cooked through and a little charred. Lift the guinea fowl onto a board and leave to rest for 10 mins, then carve and serve with rice or flatbreads and salads.

1 hr

3 serving

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