1 guinea fowl, about 2,2 lb (1 kg) (see note)

2 tbsp (30 ml) cider vinegar

1 tbsp (15 ml) coarse salt

2 tsp (10 ml) brown sugar

1/4 cup (60 ml) olive oil

2 red bell peppers, seeded and cut into half-strips

1 can (19 oz / 540 ml) chickpeas, rinsed and drained

1/4 cup (60 ml) raisins

1 shallot, chopped

3 tbsp (45 ml) red wine vinegar

Salt and pepper

In a baking dish, rub the fowl with the cider vinegar. In a small bowl, combine the coarse salt and brown sugar. Rub the guinea fowl with the salt mixture. Cover and refrigerate for 4 to 24 hours.

With the rack in the middle position, preheat the oven to 450 °F (220 °C).

Drain and pat the guinea fowl dry. In a non-stick ovenproof skillet, brown the guinea fowl on each side in 1 tbsp (15 ml) of the oil. Season with pepper. Roast in the oven for 30 minutes, turning halfway through cooking and basting with the drippings. Reduce the oven temperature to 350 °F (180 °C). Continue cooking for 15 minutes or until a thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C) (see note).

Meanwhile, in a large skillet over high heat, brown the bell peppers in the remaining oil for about 10 minutes or until they just beginning to blacken. Add the chickpeas and cook for about 2 minutes.

Off the heat, add the raisins, shallot and vinegar. Season with salt and pepper.

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