Guinea fowl tagine
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4-6
Skip to ingredients
- 2 guinea fowl
- olive oil
- 3 carrotscut into chunks
- 3 red onioncut into chunks
- 12 ready-to-eat datespitted
- minta few leaves picked
- buttered couscousto serve
- harissato serve
SPICE PASTE
- 1 large red onionroughly chopped
- 3 cloves garlicpeeled
- a walnut-sized chunk gingerroughly chopped
- 2 tbsp olive oil
- 1 lemonjuiced
- 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:
- kcal619
- fat21.5g
- saturates5.1g
- carbs45.2g
- sugars42.8g
- fibre7.3g
- protein57.6g
- salt0.5g
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.
