Prep. time: 40 minutes
Cooking time: 50 + 25 minutes 
 

Feel like getting away? This guinea hen with exotic flavors will conjure up tastes of far-away places.

1. Preheat the oven to 210°C / 425° F. Season the cavity of the guinea hen with salt and pepper. Place it in a roasting pan; brush lightly with oil. Cook for 20 minutes.
2. At the end of this time, place the bouquet garni, crushed garlic cloves, peeled thinly sliced onions and cloves around the hen. Sprinkle with cinnamon and chili powder, if using.
3. Continue roasting for 30 minutes, basting the guinea hen frequently with the chicken broth.

Sauce and presentation

1. In a blender, purée the peeled onion with the peeled and seeded tomatoes. 
2. In a saucepan, heat the oil. Add the tomato-onion purée and cook for 10 minutes.
3. Add the sugar, cocoa, crushed cinnamon stick and star anise seeds.
4. Season with salt and pepper and add the broth. Mix well. Simmer 15 minutes.
5. Serve the guinea hen sprinkled with sesame seeds that have been dry roasted in a non-stick skillet., accompanied by the kidney beans and drained, heated baby corn. Serve the sauce on the side.