Guinea Fowl Tagine with Chickpeas, Squash & Apricots

2 min read
Take a trip to Morocco with this fragrant quinea fowl tagine with chickpeas, squash, and apricots.

Preparation Time: 20 Minutes

Cooking Time: 1 Hour 20 Minutes

Serves: 6


  • 3 tbsp olive oil
  • 2 guinea fowl, jointed like a chicken
  • 2 onions, roughly chopped
  • 2 garlic cloves, chopped
  • 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
  • 1 tbsp ras-el-hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground ginger
  • 1 large cinnamon stick
  • Small squeeze of clear honey
  • Large pinch of saffron, soaked in 1 tbsp boiling water
  • 1 lemon, juiced
  • 850ml chicken stock
  • 400g can chickpeas, drained and rinsed
  • 200g dried apricots
  • Small bunch of coriander
  • Couscous or rice, to serve


  1. 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.
  2. Fry the onions in the same dish until softened, then add the garlic and squash, cooking for 1-2 minutes. Tip in the spices and cook for a few minutes before adding the honey, saffron, and lemon juice. Pour in the chicken stock and the chickpeas.
  3. Submerge the guinea fowl pieces in the stock and add the apricots. Cover the dish and simmer everything very gently for 50 minutes - 1 hour, until the fowl and squash are both tender. Stir through the coriander and serve with couscous or rice.

Credit: Barney Desmazery