Guinea fowl tagine

200 kcal or less 4 servings butter carrot carrots chicken tagine chilli powder coriander couscous cumin dinner party recipes flat-leaf parsley game recipes garlic clove garlic cloves ginger guinea fowl harissa honey lemon lemon juice lemons mains mint moroccan stew morrocan recipes morroccan olive oil over an hour paprika prune prunes red onion red onions roast recipes salt sultana sultanas sunday lunch recipes tajine turmeric

N/A

Source

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

1.5cm piece fresh root ginger , roughly chopped

100ml olive oil

100ml lemon juice

½ tsp Thai fish sauce

1 heaped tsp honey

½ tsp ground cumin

½ tsp ground paprika

½ tsp turmeric powder

½ tsp hot chilli powder

1 handful flat-leaf parsley

1 handful coriander

200g couscous

1 tsp salt

100g butter , cubed

1 small handful sultanas

Method

The day before cooking, put all the ingredients for the chermoula in a blender and process until smooth. Pour over the bird and marinate in the fridge overnight.

Next day, heat oven to 220C/200C fan/ gas 7. Scrape the chermoula marinade off the bird and set aside. Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat. Put the carrots, onions, fruit and reserved chermoula into the tagine and place the guinea fowl on top. 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.

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. Pour on 200ml boiling water. Cover and leave for 10 mins or until the grains are plump and tender. Open the tagine at the table and stir the preserved lemon and mint into the juices. Serve the couscous and harissa separately.