Guinea fowl tagine
23 Mar 2016
by RickRock
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Background
This Guinea fowl tagine tastes almost as wonderful as the authenticย slow-cooked dishย in the Atlas mountains of Morocco - but needs less than an hour to be on the table from your own kitchen with the help of a pressure cooker.
Ingredients
- 1 Guinea fowl (as large as possible, jointed)
- 2 Tbsp olive oil
- 1 large onion (chopped)
- 2 garlic cloves (chopped)
- 1 small butternut squash (deseeded & chopped into biggish chunks)
- 1 tsp ground cumin
- 1 tsp coriander
- ยฝ tsp ground ginger
- 1 stick of cinnamon
- 1 Tbsp Ras-el-hanout
- 1 tsp turmeric
- 1 tsp honey
- juice of a lemon
- 400 ml chicken stock
- chickpeas (400g tin with liquid)
- 125g dried apricots
Instructions
- Heat the oil in the pressure cook then add the guinea fowl pieces and brown them all over. Add seasoning when turning.
- Put the pieces on a plate when browned. Replace with the onions and, when softened, add the garlic and squash.
- Stir for a couple of minutes then add all the other ingredients and return the fowl.
- Bring to the boil stirring well then put on the lid and bring up to pressure. Cook for 10 minutes at high pressure (15 mins for medium pressure cookers) then allow to cool by itself.
- Scatter some fresh coriander over it and serve with french bread to dip into the gorgeous juice.
Tips
- Ask your butcher to joint the fowl - or google how to do it yourself.
- Ras-el-hanout spice is a must for this dish - it's now available in supermarkets.
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Categories
- Meal Type: - Main - Pressure Cooker - Seasonal - Stews - Supper
- Cuisines: - North African
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Game
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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