- Cook Time: 30 mins
- Serving: 4 Persons
Nutrition facts (per portion)
Guinea fowl tagine Recipe
Guinea fowl tagine is a Tagine recipe for 4 people, takes only 30 mins; recipe has guinea fowl, olive oil and carrot.
- Chilli Powder - 1/2 tsp hot chilli powder
- Cumin - 1/2 tsp ground cumin
- Coriander - 1 handful coriander
- Turmeric - 1/2 tsp turmeric powder
- Flat Leaf Parsley - 1 handful flat-leaf parsley
- Garlic Clove - 1 large garlic clove
- Olive Oil - a little olive oil
- Red Onion - 2 red onions, cut into chunks
- Carrot - 2 carrots, cut into chunks
- Couscous - 200g couscous
- Mint - 1 mint sprig, leaves chopped
- Lemon - rind 1 preserved lemon, cut into strips
- Butter - 100g butter, cubed
- Paprika - 1/2 tsp ground paprika
- Lemon Juice - 100ml lemon juice
- Ginger - 1 1/2 cm piece fresh root ginger, roughly chopped
- Honey - 1 heaped tsp honey
- Harissa - harissa to serve
- Salt - 1 tsp salt
- Sultana - 1 small handful sultanas
- Thai Fish Sauce - 1/2 tsp Thai fish sauce
- Prune - 6 dried prunes, dates or figs
- Guinea Fowl - 1 guinea fowl
- The day before cooking, put all the ingredients for the chermoula in a blender and process until smooth. Pour over the bird and marinate in the fridge overnight.
- Next day, heat oven to 220C/200C fan/ gas 7. Scrape the chermoula marinade off the bird and set aside. Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat. Put the carrots, onions, fruit and reserved chermoula into the tagine and place the guinea fowl on top. Pour in about 400ml water - enough to come 1cm from the top of the tagine base. Cover and cook in the oven for about 45 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for another 45 mins.
- About 15 mins before serving, rinse the couscous in cold water and put in a shallow bowl. Season with salt and scatter with the butter and sultanas. Pour on 200ml boiling water. Cover and leave for 10 mins or until the grains are plump and tender. Open the tagine at the table and stir the preserved lemon and mint into the juices. Serve the couscous and harissa separately.