Name: Guinea fowl tagine with chickpeas, squash & apricots
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Moroccan
Ingredients: 3 tbsp olive oil; 2 guinea fowl jointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in 'Try', below); 2 onions roughly chopped; 2 garlic cloves chopped; 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks; 1 tbsp ras-el-hanout; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground ginger; 1 large cinnamon stick; small squeeze of clear honey; large pinch of saffron soaked in 1 tbsp boiling water; juice 1 lemon; 850ml chicken stock; 400g can chickpea drained and rinsed; 200g dried apricot; small bunch coriander; couscous or rice, to serve

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Guinea fowl tagine with chickpeas, squash & apricots

Guinea fowl tagine with chickpeas, squash & apricots

Barney Desmazery

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Serves 6

More effort

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.6 ratingsRate

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This game bird is a lot like chicken, so can be cooked in the same way - give it a whirl in this fragrant Moroccan-spiced casserole

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 guinea fowl

jointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in 'Try', below)
2 onions

roughly chopped
2 garlic cloves

chopped
1 butternut squash

or small pumpkin, peeled, deseeded and cut into large chunks
1 tbsp ras-el-hanout
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground ginger
1 large cinnamon stick
small squeeze of clear honey
large pinch of saffron

soaked in 1 tbsp boiling water
juice 1 lemon
850ml chicken stock
400g can chickpea

drained and rinsed
200g dried apricot
small bunch coriander
couscous

or rice, to serve

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Nutrition: per serving

kcal591
fat22g
saturates5g
carbs31g
sugars20g
fibre6g
protein64g
salt1.1g

low

Method

step 1

Heat the oil in a large, shallow flameproof casserole dish. Season the guinea fowl pieces and brown them – in batches, if necessary – then remove to a plate.
step 2

Fry the onions in the same dish until softened, then add the garlic and squash, cooking for 1-2 mins. Tip in the spices and cook for a few mins before adding the honey, saffron and lemon juice. Pour in the chicken stock and the chickpeas.
step 3

Submerge the guinea fowl pieces in the stock and add the apricots. Cover the dish and simmer everything very gently for 50 mins-1 hr, until the fowl and squash are both tender. Stir through the coriander and serve with couscous or rice.

RECIPE TIPS

JOINTING A BIRD

If you'd prefer to buy your bird whole and joint it yourself, this video guide to butchering a raw chicken may help.

Recipe from Good Food magazine, February 2013

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A star rating of 4.8 out of 5.6 ratings

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