Guinea fowl tagine with chickpeas, squash & apricots

Guinea fowl tagine with chickpeas, squash & apricots

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Moderately easy

Servings

Serves 6

This game bird is a lot like chicken, so can be cooked in the same way - give it a whirl in this fragrant Moroccan-spiced casserole

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
591
protein
64g
carbs
31g
fat
22g
saturates
5g
fibre
6g
sugar
20g
salt
1.1g

Ingredients

  • 3 tbsp olive oil
  • 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)
  • 2 onions, roughly chopped
  • 2 garlic cloves, chopped
  • 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
  • 1 tbsp ras-el-hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground ginger
  • 1 large cinnamon stick
  • small squeeze of clear honey
  • large pinch of saffron, soaked in 1 tbsp boiling water
  • juice 1 lemon
  • 850ml chicken stock
  • 400g can chickpeas, drained and rinsed
  • 200g dried apricots
  • small bunch coriander
  • couscous or rice, to serve

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, February 2013

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Comments

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76trombones's picture

Really tasty recipe. Did it the first time with guinea fowl for the two of us and then made it with cubed pork as we were feeding a large gathering and it was just as delicious.

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