Guinea fowl tagine
Published: December 6, 2016 at 10:59 AM
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Serves 4-6
Easy
Total time: 2 hrs and 10 mins
plus marinating
0 reviews
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Seasonal guinea fowl in a bowl of comforting buttery couscous makes this a true December-time dish. It serves up to six people so it's a great alternative to a traditional Sunday roast
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Try this guinea fowl tagine, then check out our roast guinea fowl, guinea fowl terrine, guinea fowl biryani and more guinea fowl recipes.
Ingredients
Nutrition
-
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
SPICE PASTE
-
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
Nutrition: per serving
- kcal619
- fat21.5g
- saturates5.1g
- carbs45.2g
- sugars42.8g
- fibre7.3g
- protein57.6g
- salt0.5g
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Method
-
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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