For the chermoula

For the couscous


  • STEP 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.

  • STEP 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.

  • STEP 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.


Guinea fowl has a flavour somewhere between chicken and pheasant and, although mostly farmed, is often regarded as a gentle introduction to more unusual poultry and game. Guinea fowl are smaller than chickens and have much less fat, so cooking it this way, slowly and in liquid, guarantees you a moist and tender result.


You can use this recipe for whole chicken or lamb shanks, but increase the cooking time to 3 hours. For pigeons, reduce it to 1 hour. In each case, lower the temperature halfway through cooking time.

Recipe from Good Food magazine, October 2009


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