Fruity rice with toasted cashews
Make this rice salad a day ahead so the flavours can infuse
Guinea fowl tagine with chickpeas, squash & apricots
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 2 guinea fowljointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in 'Try', below)
- 2 onionsroughly chopped
- 2 garlic cloveschopped
- 1 butternut squashor 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 saffronsoaked in 1 tbsp boiling water
- juice 1 lemon
- 850ml chicken stock
- 400g can chickpeadrained and rinsed
- 200g dried apricot
- small bunch coriander
- couscousor rice, to serve
Nutrition: per serving
- kcal591
- fat22g
- saturates5g
- carbs31g
- sugars20g
- fibre6g
- protein64g
- salt1.1glow
Method
step 1
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.
step 2
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.
step 3
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.
