The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Guinea Fowl, Apricot & Chestnut Stuffing & Braised Cabbage
cripsy guinea fowl, cheats braised cabbage, crispy chestnut stuffing
High protein
New
Low sat fat
Serving size
Ingredients
- 2 onion
- 1 handful of fresh flat-leaf parsley
- 80g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 300g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- ½ tsp ground cinnamon
- 50g honey
- 1 red cabbage
- 40g pre-cooked chestnuts
- 60g panko crumb (yellow pea flour)
- 2 tbsp red wine vinegar
- 4 British Free Range chicken breasts
Nutritional Information
Calories: 503
Protein: 48g
Carbs: 46g
Fat: 15g
Guinea Fowl, Apricot & Chestnut Stuffing & Braised Cabbage
cripsy guinea fowl, cheats braised cabbage, crispy chestnut stuffing
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim and finely slice the cabbage. Heat a medium lidded sauce pan with 1 tbsp oil on medium heat. Add the cabbage and cook for 4-5 mins, until beginning to soften. Add the honey, red wine vinegar, cinnamon (to taste), 200ml of water and season with sea salt and black pepper. Put the lid on and lower the heat. Simmer gently for 20-25 mins until the cabbage is soft. Add more water if necessary.
- Finely slice the onion. Roughly chop the chestnuts, apricots and parsley. Heat a large frying pan with 2 tsp oil medium-high heat. Add the onion and cook for 5-7 mins, until softened. Add the chestnuts, apricots and panko crumbs and cook for 2-3 mins, until the panko crumbs are beginning to crisp. Add the chopped parsley and season with sea salt and black pepper. Add the stuffing to a small ovenproof dish, pressing the stuffing down firmly with the back of a spoon, then place in the oven.
- Wipe the frying pan clean and reheat with 1 tbsp oil on medium-high heat. Season the guinea fowl with sea salt then add to the pan, skin side down. Cook for 3-4 mins, until golden and crisp. Transfer to a lined baking tray, skin-side up, and roast for 8-12 mins, until cooked through. Allow to rest well before slicing. Remove the stuffing at the same time.
- Check your guinea fowl is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- When ready to serve, heat the gravy in the frying pan over medium-high heat until warmed through. Serve the guinea fowl alongside the cabbage and stuffing, and pour over the gravy.
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