Lime & Coriander Guinea Fowl with Spinach

• Good handful of fresh coriander, roughly chopped
  2 garlic cloves
  1 tbsp olive oil
  Juice of 2 limes
  4 skinless guinea fowl breasts
  50g whole blanched almonds, cut into slivers
  About 300g baby leaf spinach
  50g sultanas
  1/2 tsp ground cinnamon (optional)

Recipe

1. Use a pestle and mortar to pound the coriander, garlic and a little sea salt until paste-like. Stir in the oil and lime juice then season to taste. Put the guinea fowl into a bowl, pour over the marinade and turn to coat evenly. Cover and set aside for 15 minutes.

2. Meanwhile, heat a frying pan over a medium heat. Add the almonds and dry fry for a few minutes, shaking the pan now and then, until lightly toasted. Set aside in a large bowl.

3. Heat a griddle or frying pan over a medium heat. Lift the guinea fowl from the marinade (reserve the marinade) and add to the hot pan. Cook for 10 minutes each side, or until juices run clear when the chicken is pierced with a knife. Set aside for 2 minutes, then thickly slice each breast.

4. Meanwhile, heat the reserved marinade in a large pan over a high heat, until just boiling. Add the spinach and cook briefly, stirring, until just wilted. Tip into a colander over the sink to drain off any excess liquid. Add to the bowl of almonds, along with the sultanas and cinnamon (if using). Season to taste and toss together. To serve, divide the spinach between 4 plates and top each with a sliced guinea fowl breast.

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