Guinea fowl tagine

Guinea fowl tagine

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(7 ratings)

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


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


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


  • 1 guinea fowl
    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

    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



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

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



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

  • 1 mint sprig, leaves chopped



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

  • harissa to serve



    This hot, aromatic paste made from chilli and assorted 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



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

  • 100ml olive oil
    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 is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ½ tsp ground cumin



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

  • ½ tsp ground paprika



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

  • ½ tsp turmeric powder



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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

For the couscous

  • 200g couscous



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

  • 1 tsp salt
  • 100g butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 small handful sultanas


  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, questions and tips

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30th Nov, 2016
This recipe involved a huge number of ingredients - it's hard to imagine that half a teaspoon of Thai fish sauce made any difference and a nuisance to have to buy a jar of preserved lemons when you only need the rind of one for decoration. I assume the 100 grams of butter for the couscous was a mistake since 10 grams was plenty. And it was exasperating to find, half way through making the dish, that you apparently needed something called a tagine - I thought that was what I was cooking! All in all, an awful lot of ingredients and trouble to make something that was fairly good but by no means exceptional; it did taste better after a day in the fridge. I wouldn't make it again.
pettle's picture
6th Apr, 2014
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.
2nd Oct, 2013
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
29th Jan, 2013
Did this with whole chicken it was fab. Doing it again for family visiting very easy and impressive.
16th Nov, 2012
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:)
17th Apr, 2011
Great dish,easy to make and tasted delicious! I served mine with some couscous and mint tea. Will definately make again!
9th Nov, 2010
Have made this several times, delicious, always goes down well. Have also easily doubled, trebled it to feed more.
7th Aug, 2010
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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