- 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
- 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.