Guinea fowl tagine

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Guinea fowl tagine

Guinea fowl tagine is a perfect meal for health-conscious individuals who are into trying something new.

  • Author: Debasree
  • Prep Time: 30 minutes
  • Cook Time: 1 hour and 30 minutes
  • Total Time: 2 hours

Ingredients

  • Guinea fowl- only 1
  • Olive oil- a little
  • Carrots cut into chunks- 2
  • Red onions cut into chunks- 2
  • Dates, figs, or dried prunes- 6
  • The rind of preserved lemon, cut into strips- only 1
  • Chopped mint sprig leaves- 1
  • Harissa- for serving

For the chermoula

  • Roughly chopped large red onion- only 1
  • Large garlic clove- only 1
  • Size of roughly chopped fresh root ginger- 1.5 cm
  • Olive oil- 100 ml
  • Lemon juice- 100 ml
  • Thai fish sauce- 1/2 tsp
  • Heaped honey- 1 tsp
  • Ground cumin- 1/2 tsp
  • Ground paprika- 1/2 tsp
  • turmeric powder- 1/2 tsp
  • Hot chili powder- 1/2 tsp
  • Flat-leaf parsley- 1 handful
  • Coriander- 1 handful

For the couscous

  • Couscous- 200g
  • Salt- 1 tsp
  • Cubed butter- 100g
  • Sultanas- 1 small handful

Instructions

Pour and blend all the ingredients for the chermoula in a blender, till the time it turns smooth. Pour the blended chermoula over the bird to marinate it and then keep it in the fridge. 

On the day of cooking, set the temperature of the oven to 220C/200C fan/gas 7. 

Remove the marinate from the bird and keep it aside.

Take a large frying pan and heat of bit of olive oil.

Now pour the bird into the pan and fry it over high heat until it turns brown from all the sides.

Into the tagine, add the reserved chermoula, onions, carrots, and fruit, and on the top place the guinea fowl.

Add around 400 ml of water to the tagine.

Cover it and cook it in the oven for at least 45 minutes. Then lower the heat to 180C/160C fan/gas 4. Let it cook for 45 minutes more.

Wash the couscous in cold water just 15 minutes before serving and place it in a bowl. Season it with salt and sprinkle the sultanas and butter. 

To the couscous, add 200 ml of boiling water. Cover the bowl well and wait until the grains turn soft and plump.

At the time of serving, mix the mint and preserved lemon into the juices present in the tagine.

While serving the harissa and couscous, serve it separately.

 

Nutrition

  • Serving Size: 4
  • Calories: 0 KCal
  • Sugar: 0g
  • Sodium: 0g
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 0g
  • Protein: 0g

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