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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
JOINTING A BIRD

If you'd prefer to buy your bird whole and joint it yourself, this video guide to butchering a raw chicken may help.

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A star rating of 4.8 out of 5.6 ratings
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