The Cecil’s Cinnamon Scented Fried Guinea Hen

| Thursday, 25 September 2014 12:00

If you’ve seen the latest Bite This episode, you know that Harlem + The Bronx have some serious chops in the culinary department. That’s why we’re SO excited for this week’s Supperclub.

Are you ready for the EPIC Cinnamon Scented Guinea Hen that’s proudly serve at The Cecil? We know we are!

Behold, the recipe challenge:


Cinnamon Scented Fried Guinea Hen

Makes 2-4 servings

1 fresh, Whole Guinea Hen


1 Gallon of Water

1 C. Salt

1 C. Palm Sugar

1 Bunch Fresh Thyme Sprigs

8 Bay Leaves

Small Hand Full Black Pepper

Birds eye Chili

4 TSP Cinnamon

Soy Sauce

Flour Mixture:

2 cups A.P. flour

1 cup cinnamon powder


Combine brine ingredients and bring to a boil to combine all of the flavors and dissolve salt and sugar. Once dissolved allow brine to cool fully. Portion guinea hen into leg, thigh, breast and wing sections and place guinea hen in brining liquid and refrigerate for 24 hours. Combine flour and cinnamon and set aside. The next day remove guinea hen from brine and pat dry. Place hen in seasoned flour coating hen evenly. Shake off excess flour and place guinea hen in hot oil heated to 350 degrees. Fry guinea hen for 12 minutes. Remove hen from oil and allow excess oil to drain off.

Entering is simple. The Cecil gives you their super top-secret recipe (above), you cook it, and then post a picture of your dish for all to swoon over. Simple stuff, right? Winners will receive mad props via a special blog post on our website.

Remember to give The Cecil a good old stalking:




By Angelique Picanco

Give Us Some Lurve