Spiced Guinea Fowl Tagine with Couscous

David Little, Satis House, Yoxford

www.satishouse.co.uk

 

Satis House Recipe plus cow pictures 015.JPG

Serves 4/6

Ingredients

1 guinea fowl about 1.5kg
300g onions, peeled and cut into chunks
4 cloves garlic, chopped finely
2 celery sticks, chopped finely
2 teaspoons sweet paprika
1 Tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ras el hanout
1 long red chilli, deseeded, chopped finely
500g tomatoes peeled, deseeded cut into chunks
2 pints fresh chicken stock
12 baby turnips, peeled
60g tinned chick peas, drained
400g carrots, peeled, sliced and cut into thick rounds
2 medium sized courgettes, cut into almond shapes
½ small pumpkin, diced
100g dried dates  
150ml ground nut oil (for browning)
salt and freshly ground pepper to taste

Couscous
300g medium coarse couscous
300ml boiling water

Method

Pre-heat the oven to 1800  C
Cut the guinea fowl into 6 pieces and using ground nut oil brown pieces in frying pan,
remove and put in casserole pot.
Add onions, garlic, celery, paprika, cumin, ras el hanout, coriander and chilli, to same frying pan and sweat for 5 minutes, add tomatoes and cook for 5 more minutes, add to casserole pot.
Add chicken stock to casserole pot, cover and cook in oven for 30 minutes then remove from oven
Add, baby turnips, drained chick peas, courgettes, carrots, pumpkin and dates, cover with more stock if necessary, replace lid and return to oven for a further 30 minutes

Remove from oven, season to taste, sprinkle with fresh coriander and serve with couscous and flatbread

To serve

10g coriander leaves
Flatbread
Harissa mixed in to taste
Preserved lemons to garnish

Chef’s tip

This is a dish packed with flavour so I have recommended plain couscous as an accompaniment however it can be embellished to your taste. Additions such as pine nuts, almonds or chopped coriander would all work well.