Ingredients

The following ingredients have 6 Servings
  • 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 chickpea , drained and rinsed
  • 200g dried apricot
  • small bunch coriander
  • couscous or rice, to serve

Instruction

  • 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.