Guinea Fowl and Jollof Rice

Name: Guinea Fowl and Jollof Rice
Ingredients: 2 (1-pound) guinea fowls (or 1 whole chicken); Salt to taste; 6 tablespoons harissa; 1 large red onion thinly sliced; ½ cup sorghum syrup; ½ cup blackstrap molasses; 4 tablespoons olive oil; Skillet seasonal vegetables (recipe follows); 5 medium Roma tomatoes roughly chopped; 1 red bell pepper roughly chopped; ¼ cup olive oil; 1 medium onion roughly chopped; 2½ cups tomato juice; 3 teaspoons berbere spice blend*; 2 cups rice; 3 bay leaves; *A traditional Ethopian seasoning, berbere is a blend of chiles, garlic, ginger, and warm spices like cinnamon and nutmeg.

thelocalpalate.com

Marinate the guinea fowl: Split fowls in half. Pat dry and salt all over. (If using chicken, cut into eight pieces.) In a food processor, combine harissa, onion

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Ingredients

2 (1-pound) guinea fowls (or 1 whole chicken)
Salt to taste
6 tablespoons harissa
1 large red onion thinly sliced
½ cup sorghum syrup
½ cup blackstrap molasses
4 tablespoons olive oil
Skillet seasonal vegetables (recipe follows)
5 medium Roma tomatoes roughly chopped
1 red bell pepper roughly chopped
¼ cup olive oil
1 medium onion roughly chopped
2½ cups tomato juice
3 teaspoons berbere spice blend*
2 cups rice
3 bay leaves
<I>*A traditional Ethopian seasoning, berbere is a blend of chiles, garlic, ginger, and warm spices like cinnamon and nutmeg.</I>