- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 591
- Carbohydrate Content: 31g
- Fat Content: 22g
- Fiber Content: 6g
- Protein Content: 64g
- Saturated Fat Content: 5g
- Sodium Content: 1.1g
- Sugar Content: 20g
Guinea fowl tagine with chickpeas, squash & apricots Recipe
Guinea fowl tagine with chickpeas, squash & apricots is a Moroccan recipe for 6 people, takes only 20 mins; recipe has olive oil, guinea fowl and onion.
Ingredients
- Coriander - small bunch coriander
- Garlic Clove - 2 garlic cloves, chopped
- Olive Oil - 3 tbsp olive oil
- Onion - 2 onions, roughly chopped
- Couscous - couscous or rice, to serve
- Chickpea - 400g can chickpea, drained and rinsed
- Lemon - juice 1 lemon
- Ground Cumin - 1 tsp ground cumin
- Butternut Squash - 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
- Chicken Stock - 850ml chicken stock
- Saffron - large pinch of saffron, soaked in 1 tbsp boiling water
- Ras El Hanout - 1 tbsp ras-el-hanout
- Dried Apricot - 200g dried apricot
- Ground Coriander - 1 tsp ground coriander
- Clear Honey - small squeeze of clear honey
- Ground Ginger - 1/4 tsp ground ginger
- Cinnamon Stick - 1 large cinnamon stick
- 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)
Instructions
- 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.