Ready in 1 hr + marinating and rising time
- 2 garlic cloves , crushed
- 50g ginger , finely grated
- 2 guinea fowl , spatchcocked
- 2 lemons , juiced
- 1 tsp thyme leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric
- 250ml natural yogurt
- 1 red chilli , deseeded
- a handful coriander , chopped
- ½ cucumber , seeded and thickly sliced
- a small bunch dill , chopped
- 500g plain flour
- 1 tsp golden caster sugar
- 1 x 7g sachet fast-action dried yeast
- 150ml milk
- 150ml natural yogurt
- sesame seeds
- 4 tbsp clarified butter
- Mix the garlic and the ginger to make a paste. Rub all over the guinea fowl along with the juice of 2 lemons, salt and thyme. This is the first marinade, so leave it for a couple of hours.
- Dry-roast all the spices and grind to a powder. Whizz the yoghurt, chillies and coriander with the other spices in a food processor to make a paste. Rub the birds all over with the paste and leave overnight.
- To make the breads, put the flour, 1 tsp salt, sugar and yeast in a large bowl and mix well. Heat the milk until lukewarm. Reserving 1 tbsp of the yoghurt, add the rest to the milk, blending well. Melt the butter and add to the milk and yoghurt, mixing well. Pour slowly over the flour and mix, and then knead until you have a springy dough. Leave the dough to rise in a warm place for about 1 hour.
- Divide the dough into 8 even-sized balls, cover and leave for 15 minutes. Heat a moderate grill and put a large baking tray under it to heat for about 10 minutes. Flatten the balls of dough into rough teardrop shapes and spread with the reserved yoghurt. Put on the hot baking tray, sprinkle with the sesame seeds and grill under moderate heat for about 2-3 minutes on each side until golden. Watch carefully, as they can change colour and burn quickly.
- Heat the oven to 200C/fan 180C/gas 6. Heat a griddle plate until very hot, put the birds skin side down on the griddle and leave to char, properly colour and cook – about 6-8 minutes. Flip them over, put on a baking tray and cook for 40-50 minutes until crusted and dark. They should be well charred and the meat cooked all the way through.
- Toss the cucumber with the dill and rest of the lemon juice and season. Serve with the guinea fowl, flatbreads and extra yoghurt.
837 kcalories, protein 55g, carbohydrate 102.4g, fat 22.2 g, saturated fat 7.3g, fibre 4.3g, salt 4.4 g