Guinea fowl tagine with chickpeas, squash & apricots

• olive oil↗3 tbsp tbsp
• guinea fowl↗2

  jointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in 'Try', below)

• onions↗2

  roughly chopped

• garlic cloves↗2

  chopped

• butternut squash↗1

  or small pumpkin, peeled, deseeded and cut into large chunks

• ras-el-hanout1 tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground ginger↗¼ tsp ¼ tsp
• large cinnamon stick↗1
• small squeeze of clear honey
• large pinch of saffron

  soaked in 1 tbsp boiling water

• juice 1 lemon
• chicken stock↗850ml ml
• can chickpea↗400g g

  drained and rinsed

• dried apricot↗200g
• small bunch coriander
• couscous↗

  or rice, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.