Pomegranate Roasted Guinea Fowl

  • Preparation 30 MIN
    Cooking 1 H
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. Rub the bird with the garlic. Season inside the bird with salt and pepper. In the cavity, place the garlic, half the pomegranate seeds and lemon zest. Using butcher's twine, tie the legs to shape the bird. Season with salt and pepper.
  3. In an ovenproof skillet, brown the bird breast side down in the oil over high heat. Flip the bird and bake in the oven for 15 minutes. Reduce the oven temperature to 180 °C (350 °F) and bake for about 1 hour 10 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Set the fowl aside on a plate and cover with foil.
  4. Over high heat, deglaze the pan with the wine and reduce by half. Add the broth, molasses and the remaining pomegranate seeds. Reduce for about 2 minutes. Adjust the seasoning.
  5. Cut the bird and drizzle with the sauce. Serve with wild rice and a green vegetable.


Royal feast A lean poultry, an ultra-trendy fruit, a sauce made from wine and skimmed broth, enhanced with a touch of pomegranate molasses (sold in asian and specialty grocery), this is a royal feast that doesn’t feel like a diet. Take time to sit down to enjoy your meal while chewing properly and resting your cutlery after a few bites.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.