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
- 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 or clear honey
- Large pinch of saffron, soaked in 1 tbsp boiling water
- Juice of 1 lemon
- 850ml chicken stock
- 400g can chickpea, drained and rinsed
- 200g dried apricot
- Small bunch coriander
- Couscous or rice, to serve
- 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 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.
- 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