6 servings
PREP TIME
20 minutes
COOKING TIME
30 minutes
BRINING TIME
8 hours
COOLING TIME
1 hour
TOTAL TIME
10 hours
FOR BRINING:
3 bay leaves
3 bird’s-eye chiles
½ cup palm sugar (you can substitute dark brown or cane sugar)
½ bunch fresh thyme
1 cup kosher salt
4 cinnamon sticks
1 tablespoon ground cinnamon
2 (2½-pound) Guinea hens, or
1 (4½-to 5-pound) chicken, halved
FOR FRYING:
Vegetable oil
2 cups all-purpose flour
¼ cup ground cinnamon
Cinnamon is my favorite ingredient, and this is a dish that I’m always proud to serve. The guinea hen is very West African, while the cinnamon brings in the spice palette you might taste in a dish like Vietnamese pho. The aromatic feel of the cinnamon is the highlight of the dish. The way it smells. The way it tastes. You begin to enjoy the dish before you even take a bite. There’s that highlighting moment. Serve with Charred Okra, Adzuki Red Beans, and Roasted Sweet Potatoes
BRINING
In an 8-quart stainless-steel pot, combine the bay leaves, chiles, palm sugar, thyme, salt, cinnamon sticks, and ground cinnamon with 1 gallon water and bring to a boil. Make sure to stir well so the salt is properly dissolved.
Boil for 10 minutes, then remove from the heat and let the brine cool completely.
Add the hens to the cooled brine, cover with a lid, and place in refrigerator. Let the hens brine for 8 to 12 hours.When you’re ready to prepare the hens, remove them from the brine, rinse carefully under fresh cool water, and thoroughly pat dry the skin and inside cavity.
Heat oil to 350°F in a large, deep cast-iron pan or Dutch oven, filled halfway, over medium-high heat.
Sift together the flour and cinnamon in a large flat container. Place the hens in the seasoned flour, coating evenly. Shake off excess flour and, using tongs, carefully submerge the guinea hens in the hot oil. Fry, turning every 3 minutes, until cooked through, golden brown, and crispy, about 20 minutes for hens and 25 to 30 minutes for half chickens. Remove from the oil and allow the excess oil to drain off on a paper towel–covered plate.
CHEF JJ’S KITCHEN TIPS
If you don’t have a vessel deep enough to fry the whole hen you can cut the Guinea hens in half, leaving the breast, leg, and thigh connected.
