Guinea fowl tagine

Name: Guinea fowl tagine
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 guinea fowl; 1 serving a little olive oil; 2 carrots, cut into chunks; 2 red onions, cut into chunks; 6 dried prunes, dates or figs; 1 rind preserved lemon, cut into strips; 1 mint sprig, leaves chopped; 1 serving harissa to serve; 1 large red onion, roughly chopped; 1 large garlic clove; 2 cm piece fresh root ginger, roughly chopped; 100 milliliters olive oil; 100 milliliters lemon juice; 1 teaspoons Thai fish sauce; 1 teaspoon honey; 1 teaspoons ground cumin; 1 teaspoons ground paprika; 1 teaspoons turmeric powder; 1 teaspoons hot chilli powder; 1 handful flat-leaf parsley; 1 handful coriander; 200 grams couscous; 1 teaspoon salt; 100 grams butter, cubed; 1 small handful sultanas

Guinea fowl tagine might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 1017 calories, 49g of protein, and 61g of fat. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up sultanas, prunes, ground cumin, and a few other things to make it today. If you like this recipe, you might also like recipes such as Guinea fowl tagine with chickpeas, squash & apricots, Guinea fowl with roast chestnuts, and Truffle-stuffed guinea fowl.

Instructions

The day before cooking, put all the ingredients for the chermoula in a blender and process until smooth.

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Blender

Pour over the bird and marinate in the fridge overnight.

Next day, heat oven to 220C/200C fan/ gas

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Oven

Scrape the chermoula marinade off the bird and set aside.

Ingredients you will need

Marinade

Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat.

Ingredients you will need

Olive Oil

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Frying Pan

Put the carrots, onions, fruit and reserved chermoula into the tagine and place the guinea fowl on top.

Ingredients you will need

Guinea Fowl

Carrot

Onion

Fruit

Equipment you will use

Tajine Pot

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.

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Water

Base

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Tajine Pot

Oven

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.

Ingredients you will need

Couscous

Golden Raisins

Butter

Water

Salt

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Bowl

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.

Ingredients you will need

Preserved Lemon