Best paired with: Amontillado, dry Oloroso, Palo Cortado

Preparation and cooking time: 40 mins                       
serves: 2–4

Ingredients

• 1.5 kg guinea fowl, cut into 6 portions
  
• 1 tablespoon mild olive oil
  
• 5 bay leaves
  
• 1 cinnamon stick, broken in half
  
• 3 whole cloves
  
• 125 ml Madeira wine
  
• a wide strip of orange zest 
  
• a wide strip of lemon zest
  
• 120 ml chicken stock
  
• 10 Medjool dates, halved and stoned
  
• salt and black pepper, to season

Method

Preheat the oven to Gas Mark 6/200°C/ 400°F. Season the guinea fowl with lots of salt and black pepper.

Heat the olive oil in an ovenproof non-stick frying pan. When the oil is sizzling, arrange the pieces of guinea fowl in a single layer skin side down in the pan and cook for 5 minutes until the skin is browned. Remove from the heat and drain away nearly all of the fat.

Turn the guinea fowl over and tuck the bay leaves, cinnamon and cloves in between the pieces, then transfer to the middle of the oven for 8–10 minutes until just cooked. Remove the guinea fowl from the pan, lightly cover with foil and allow to stand.

Meanwhile, drain away any excess fat and return the pan to a high heat. Pour in the Madeira, orange and lemon zest, and scrape the sides and the base of the pan with a wooden spoon.  Bring to the boil, reduce the heat and add the chicken stock and dates. Cook for 5 minutes, stirring until the sauce has thickened. Check seasoning and remove from the heat.

Arrange the pieces of roasted guinea fowl on a plate and spoon the sauce over the top.