Moroccan recipe for 6 people, takes only 20 mins; recipe has olive oil, guinea fowl, onion, garlic clove, butternut squash, ras-el-hanout, ground cumin, ground coriander, ground ginger, cinnamon stick, clear honey, saffron, lemon, chicken stock, chickpea, dried apricot, coriander and couscous.
Guinea fowl tagine with chickpeas, squash & apricots
Course: Moroccan
Servings
6
servings
Prep time
20 mins
Ingredients
- Olive Oil: 3 tbsp olive oil
- Guinea Fowl: 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)
- Onion: 2 onions, roughly chopped
- Garlic Clove: 2 garlic cloves, chopped
- Butternut Squash: 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
- Ras El Hanout: 1 tbsp ras-el-hanout
- Ground Cumin: 1 tsp ground cumin
- Ground Coriander: 1 tsp ground coriander
- Ground Ginger: 1/4 tsp ground ginger
- Cinnamon Stick: 1 large cinnamon stick
- Clear Honey: small squeeze of clear honey
- Saffron: large pinch of saffron, soaked in 1 tbsp boiling water
- Lemon: juice 1 lemon
- Chicken Stock: 850ml chicken stock
- Chickpea: 400g can chickpea, drained and rinsed
- Dried Apricot: 200g dried apricot
- Coriander: small bunch coriander
- Couscous: couscous or rice, to serve
Directions
- 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.
- 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.
- 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.
