Breast of Guinea Fowl with a Dried Fruit Salad

MMMMM--------------------------MARINADE------------------------------- 1/4 ts Chilli powder 1/4 ts Ground cinnamon 1/4 ts Garam masala 1/4 ts Cumin 1/4 ts Paprika 2 Cloves 10 Coriander seeds; crushed 4 Cardamom seeds; crushed 125 ml YoghurtMMMMM---------------------DRIED FRUIT SALAD-------------------------- 15 g Walnuts; crushed 15 g Dried apricots 15 g Dried figs 15 g Almonds; flaked and toasted 100 ml Lemon juice 15 g Cashew nuts; toasted and -crushedMMMMM---------------------------STOCK-------------------------------- 1 tb Nut oil 1 Shallot; finely chopped 1 Carrot; diced 1 Sprig thyme 1 1/4 l Chicken stock 75 ml Port Marinate the breasts in the spices and yoghurt mix and leave in a cool place for 6-8 hours. Make the stock by frying the carcass and drumsticks and wing tips in the nut oil, until browned. Add the shallots, onion, carrot and a sprig of thyme. Add the port wine, chicken stock and simmer for 50 minutes, then strain. Cook the breasts in a little oil and butter rapidly to colour then add stock to cover. Cook for 8-10 minutes, remove the breasts and reduce the liquid. To serve place a ring and fill with salad. Place guinea fowl on plate and coat with sauce. Dried fruit salad: Chop all dried fruits to manageable pieces. Mix all ingredients together and keep refrigerated until ready for use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/