Prep 20 mins
Cook 1 hr 20 mins
- 3 tbsp olive oil
- 2 guinea fowl , jointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in ‘Try’, below)
- 2 onions , roughly chopped
- 2 garlic cloves , chopped
- 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
- 1 tbsp ras-el-hanout
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground ginger
- 1 large cinnamon stick
- small squeeze of clear honey
- large pinch of saffron , soaked in 1 tbsp boiling water
- juice 1 lemon
- 850ml chicken stock
- 400g can chickpeas , drained and rinsed
- 200g dried apricots
- small bunch coriander
- couscous or rice, to serve
- Heat the oil in a large, shallow flameproof casserole dish. Season the guinea fowl pieces and brown them – in batches, if necessary – then remove to a plate.
- Fry the onions in the same dish until softened, then add the garlic and squash, cooking for 1-2 mins. Tip in the spices and cook for a few mins before adding the honey, saffron and lemon juice. Pour in the chicken stock and the chickpeas.
- Submerge the guinea fowl pieces in the stock and add the apricots. Cover the dish and simmer everything very gently for 50 mins-1 hr, until the fowl and squash are both tender. Stir through the coriander and serve with couscous or rice.
JOINTING A BIRD
If you’d prefer to buy your bird whole and joint it yourself, this video guide to butchering a raw chicken may help.
591 kcalories, protein 64.0g, carbohydrate 31.0g, fat 22.0 g, saturated fat 5.0g, fibre 6.0g, sugar 20.0g, salt 1.1 g