Guinea fowl tagine with chickpeas, squash & apricots

Name: Guinea fowl tagine with chickpeas, squash & apricots
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps olive oil; 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); 2 onions, roughly chopped; 2 garlic cloves, chopped; 1 butternut squash; 1 Tbsp ras-el-hanout; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0 teaspoons ground ginger; 1 large cinnamon stick; 1 Tbsp clear honey; 1 large pinch saffron, soaked in 1 tbsp boiling water; 1 juice lemon; 850 milliliters chicken stock; 400 grams chickpea, drained and rinsed; 200 grams dried apricot; 1 small bunch fresh coriander; 6 servings couscous or rice, to serve

Guinea fowl tagine with chickpeas, squash & apricots is a main course that serves 6. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 760 calories, 66g of protein, and 26g of fat. If you have ground ginger, clear honey, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Guinea fowl tagine, Lamb Tagine with Chickpeas and Apricots, and Moroccan Tagine with Chickpeas and Dried Apricots.

Instructions

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.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.

Ingredients you will need

Guinea Fowl

Lemon Juice

Saffron

Garlic

Onion

Spices

Squash

Honey

Cooking Oil

Equipment you will use

Casserole Dish

Pour in the chicken stock and the chickpeas.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.

Ingredients you will need

Stock