Guinea fowl tagine with chickpeas, squash & apricots

Guinea fowl tagine with chickpeas, squash & apricots

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

More effort

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: per serving

  • kcal591
  • fat22g
  • saturates5g
  • carbs31g
  • sugars20g
  • fibre6g
  • protein64g
  • salt1.1g
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  • 3 tbsp 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 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)
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

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

  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • juice 1 lemon



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

  • 850ml chicken stock
  • 400g can chickpea, drained and rinsed
  • 200g dried apricot
  • small bunch coriander
  • couscous or rice, to serve



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


  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.

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Comments, questions and tips

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76trombones's picture
21st Dec, 2013
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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