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Guinea fowl tagine

  • 1 guinea fowl Guinea fowl gin-ee fow-lA small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
  • a little olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 carrots, cut into chunks Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 2 red onions, cut into chunks
  • 6 dried prunes, dates or figs
  • rind 1 preserved lemon, cut into strips Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 1 mint sprig, leaves chopped Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
  • harissa to serve Harissa ha-riss-ahThis hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
  • 1 large red onion, roughly chopped
  • 1 large garlic clove
  • 1½ cm piece fresh root ginger, roughly chopped Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 100ml olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 100ml lemon juice
  • ½ tsp Thai fish sauce
  • 1 heaped tsp honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
  • ½ tsp ground cumin Cumin q-minAn aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
  • ½ tsp ground paprika Paprika pa-preek-ahA spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
  • ½ tsp turmeric powder Turmeric term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
  • ½ tsp hot chilli powder
  • 1 handful flat-leaf parsley
  • 1 handful coriander
  • 200g couscous Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
  • 1 tsp salt
  • 100g butter, cubed Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 1 small handful sultanas
  • The day before cooking, put all the ingredients for the chermoula in a blender and process until smooth. Pour over the bird and marinate in the fridge overnight.
  • Next day, heat oven to 220C/200C fan/ gas 7. Scrape the chermoula marinade off the bird and set aside. Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat. Put the carrots, onions, fruit and reserved chermoula into the tagine and place the guinea fowl on top. Pour in about 400ml water – enough to come 1cm from the top of the tagine base. Cover and cook in the oven for about 45 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for another 45 mins.
  • About 15 mins before serving, rinse the couscous in cold water and put in a shallow bowl. Season with salt and scatter with the butter and sultanas. Pour on 200ml boiling water. Cover and leave for 10 mins or until the grains are plump and tender. Open the tagine at the table and stir the preserved lemon and mint into the juices. Serve the couscous and harissa separately.