Guinea fowl tagineGuinea fowl tagine

Name: Guinea fowl tagine
Prep time: 48 min
Cook time: 120 min
Total time: 168 min
Yield: 4 Persons
Cuisine: International
Ingredients: 1 guinea fowl; a little olive oil; 2 carrots, cut into chunks; 2 red onions, cut into chunks; 6 dried prunes, dates or figs; rind 1 preserved lemon, cut into strips; 1 mint sprig, leaves chopped; harissa to serve; 1 large red onion, roughly chopped; 1 large garlic clove; 1½ cm piece fresh root ginger, roughly chopped; 100ml olive oil

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Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

48 Minutes

🍳

Cook Time

120 Minutes

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Difficulty

Medium Level

Guinea fowl tagine requires about 2 hours from start to finish. One portion of this dish contains approximately 49g of protein, 69g of fat, and a total of 1093 calories. This recipe serves 4 and costs $6.53 per serving. A couple people made this recipe, and 51 would say it hit the spot. This recipe from BBC Good Food requires chilli powder, cm piece root ginger, thai fish sauce, and onions. It works well as a pricey main course. Overall, this recipe earns a good spoonacular score of 79%. Similar recipes include Lamb and Apricot Tagine, Lamb Tagine Stew, and Moroccan Chicken Tagine.

DeliciousTastyWell Prepared

Ingredients

•1 guinea fowl

•a little olive oil

•2 carrots, cut into chunks

•2 red onions, cut into chunks

•6 dried prunes, dates or figs

•rind 1 preserved lemon, cut into strips

•1 mint sprig, leaves chopped

•harissa to serve

•1 large red onion, roughly chopped

•1 large garlic clove

•1½ cm piece fresh root ginger, roughly chopped

•100ml olive oil

Cooking Instructions

01
The day before cooking, put all the ingredients for the chermoula in a blender and process until smooth.
02
Pour over the bird and marinate in the fridge overnight.
03
Next day, heat oven to 220C/200C fan/ gas
04
Scrape the chermoula marinade off the bird and set aside.
05
Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat.
06
Put the carrots, onions, fruit and reserved chermoula into the tagine and place the guinea fowl on top.
07
Pour in about 400ml water enough to come 1cm from the top of the tagine base. Cover and cook in the oven for about 45 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for another 45 mins.
08
About 15 mins before serving, rinse the couscous in cold water and put in a shallow bowl. Season with salt and scatter with the butter and sultanas.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023