• 2 tablespoons coarsely ground mustard seed
• 15 sprigs fresh oregano, chopped
• 2 tablespoons salt
• 1⁄3 cup plus 4 tablespoons extra-virgin olive oil, divided
• 4 pounds guinea hen, in pieces (chicken thighs may be substituted)
• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• 1 cup fresh orange juice
• 2 tablespoons small capers
• 1⁄2 cup green olives
• 5 whole garlic cloves, peeled
• 1⁄2 bunch parsley
• 4 bay leaves
• 1 cup vegetable broth
• 2 large potatoes, cut into large dice
• 2 medium carrots, cut into large dice
1. Combine mustard seed, oregano, salt and 4 tablespoons olive oil, and massage onto the guinea hen pieces. Cover and refrigerate overnight, or up to 24 hours.
2. Optional: When ready to prepare the recipe, grill the guinea hen pieces briefly on each side, just long enough to generate a smoky flavor.
3. If not grilling the guinea hen, add the remaining olive oil to a large frying pan set over medium-high heat. Quickly add the guinea hen, browning on both sides, about 1 to 2 minutes per side. (Do this in 2 batches to avoid overcrowding the pan). Remove guinea hen and set aside.
4. Using the same pan, sweat the onions until translucent, then add the tomatoes. Return the guinea hen to the pan, and add the orange juice, capers, olives, garlic, parsley, bay leaves and vegetable broth. Cover and reduce heat to medium-low. Simmer for an hour.
5. Add potatoes and carrots, and continue simmering for 25 minutes, or until the guinea hen is tender.
6. Serve over white rice, or with a crusty bread such as pan de agua. Serves 6.