Name: Guinea fowl tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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; ½ 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

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 authentic slow-cooked dish 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
½ 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.