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Guinea fowl tagine

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

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
  • 125 g dried apricots

Method
 

  1. Heat the oil in the pressure cook then add the guinea fowl pieces and brown them all over. Add seasoning when turning.
  2. Put the pieces on a plate when browned. Replace with the onions and, when softened, add the garlic and squash.
  3. Stir for a couple of minutes then add all the other ingredients and return the fowl.
  4. 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.
  5. Scatter some fresh coriander over it and serve with french bread to dip into the gorgeous juice.