Guinea fowl tagine

Guinea fowl tagine

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins Plus marinating

Skill level

Easy

Servings

Serves 4

This is wonderful, honest, one-pot food - stick it in the middle of the table and let everyone help themselves

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1 guinea fowl
  • a little olive oil
  • 2 carrots, cut into chunks
  • 2 red onions, cut into chunks
  • 6 dried prunes, dates or figs
  • rind 1 preserved lemon, cut into strips
  • 1 mint sprig, leaves chopped
  • harissa to serve

For the chermoula

  • 1 large red onion, roughly chopped
  • 1 large garlic clove
  • 1½ cm piece fresh root ginger, roughly chopped
  • 100ml olive oil
  • 100ml lemon juice
  • ½ tsp Thai fish sauce
  • 1 heaped tsp honey
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • ½ tsp turmeric powder
  • ½ tsp hot chilli powder
  • 1 handful flat-leaf parsley
  • 1 handful coriander

For the couscous

  • 200g couscous
  • 1 tsp salt
  • 100g butter, cubed
  • 1 small handful sultanas

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, October 2009

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Comments

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aboogie's picture

it was so nice i ate it all up in 1 mouthful and didnt give any to my family sorry about my big mouth there were so disapointed when i didnt give them any

annlamont's picture
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Did this with whole chicken it was fab. Doing it again for family visiting very easy and impressive.

hannah1star's picture

A really tasty variation on a tagine, I didnt bother to marinade over night but it was still yummy. With the left overs (not that there was much!) we made a soup, just added veg stock. I think John would approve:)

yingting's picture
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Great dish,easy to make and tasted delicious! I served mine with some couscous and mint tea. Will definately make again!

mammasmith's picture
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Have made this several times, delicious, always goes down well. Have also easily doubled, trebled it to feed more.

loosepiece's picture
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I made this for an informal dinner party, although i used boneless, skinless chicken thighs instead of the guinea fow(oh and I missed out he fish sauce too, bleugh). It is a fabulous recipe, dead easy to do, and really really tasty. It's one I'll definitely be doing again.

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