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Guinea fowl tagine

Guinea fowl tagine

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(6 ratings)

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

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • a little olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 carrots, cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 red onion, cut into chunks
  • 6 dried prunes, dates or figs
  • rind 1 preserved lemon, cut into strips

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 mint sprig, leaves chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • harissa to serve

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

For the chermoula

  • 1 large red onion, roughly chopped
  • 1 large garlic clove
  • 1½ cm piece fresh root ginger, roughly chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml lemon juice
  • ½ tsp Thai fish sauce
  • 1 heaped tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ½ tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp turmeric powder
  • ½ tsp hot chilli powder
  • 1 handful flat-leaf parsley
  • 1 handful coriander

For the couscous

  • 200g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tsp salt
  • 100g butter, cubed

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small handful sultanas

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.

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Comments (7)

pettle's picture
5

Really really good - I removed the skin before i marinaded the bird to get all the flavour into the meat, thickened the sauce with gravy granules (bit of a cheat but nice). Once cooked the meat fell off the bone, kids had meat off legs and wings, husband & me had off the breast, served with roast veg for couscous hating husband, veg and couscous for me and kids, not a scrap left. Will use bones for soup. Oh - I had no coriander or parsley, but didn't seem to matter.

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
5

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
5

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

mammasmith's picture
5

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

loosepiece's picture
5

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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