Try this guinea fowl tagine, then check out our roast guinea fowl, guinea fowl terrine, guinea fowl biryani and more guinea fowl recipes.


  • 2 guinea fowl
  • olive oil
  • 3 carrots, cut into chunks
  • 3 red onion, cut into chunks
  • 12 ready-to-eat dates, pitted
  • mint, a few leaves picked
  • buttered couscous, to serve
  • harissa, to serve


  • 1 large red onion, roughly chopped
  • 3 cloves garlic, peeled
  • a walnut-sized chunk ginger, roughly chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tbsp honey
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp ground turmeric
  • 1 tsp hot chilli powder
  • a large handful flat-leaf parsley
  • a large handful coriander


  • STEP 1

    To prepare the guinea fowl, turn it upside down then use kitchen scissors to cut away the backbone. Flip it over and push down on the breastbone as if you’re going to spatchcock it. Cut in half down the join of the breastbone with a sharp knife. Repeat with the second.

  • STEP 2

    Put all the ingredients for the paste in a blender with some seasoning and whizz together. Pour over the guinea fowl, rub in and leave in the fridge to marinate for 2 hours (or overnight if you prefer).

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Heat a little olive oil in a non-stick large frying pan on a medium heat. Brush the excess marinade off the birds then brown them all over in the pan.

  • STEP 4

    Add the rest of the marinade to the pan and fry until it’s fragrant, then add 500ml water and let it bubble up.

  • STEP 5

    Put the carrots, onions and dates into a very large, wide casserole or roasting tin and put the browned guinea fowl on top. Pour in the liquid from the pan. Cover with a lid or a layer of foil, and cook in the oven for 55 minutes to an hour, then turn the heat down to 180C/fan 160C/gas 4 and cook for another 45 minutes.

  • STEP 6

    Scatter the mint over. Serve with couscous and harissa.


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