Maple and Orange Glazed Guinea Fowl with Orzo

I was sad to find out that Presto Pasta Nights has come to an end. I was looking through the entries to the last roundup and found Ruth's Chicken and Orzo recipe, which looked fantastic and thought hmm now I have a craving for orzo! So I went for something similar to what she did, but different! Instead of her Lemon Rosemary Balsamic and More... Roasted Chicken, I went for Maple and Orange Glazed Guinea Fowl, still roasted in the oven, and I too served mine on a simple bed of orzo. I also served it with cabbage.

Maple and Orange Glazed Guinea Fowl with Orzo (adapted from Good Food Magazine June 2002)
(Serves 4)

4 guinea fowl legs
3 tbsp maple syrup
1 tbsp wholegrain mustard
grated zest 1 orange
1 tbsp soy sauce
240g orzo
mixed fresh herbs
1 tbsp olive oil

Make several slashes across each guinea fowl leg. Tip the other ingredients into a wide shallow bowl and mix them together.

Add the guinea fowl and turn them in the mixture until evenly coated. Leave to marinade for about half an hour.

Preheat the oven to 200C.

Bake the guinea fowl for 30 mins until it is browned and glossy.
 
Meanwhile, Bring a pan of water to the boil and cook the orzo according to packet instructions, drain and return to the pan. Mix in the herbs and olive oil and serve the guinea fowl on top of the pasta.