📝 About This Recipe
This exquisite North African-inspired dish elevates the lean, gamey profile of guinea fowl by slow-braising it in a traditional clay vessel. The bird’s natural richness is beautifully balanced by the sweetness of Turkish apricots and the complex, warm hum of Ras el Hanout spices. It is a celebratory meal that transforms simple poultry into a fragrant, golden masterpiece perfect for intimate gatherings.
🥗 Ingredients
The Poultry
- 1 piece Guinea Fowl (approx. 1.2kg, jointed into 6-8 pieces)
- 1 teaspoon Sea Salt (to season)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (for searing)
The Aromatics & Spices
- 2 pieces Red Onion (finely sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 tablespoon Ras el Hanout (high-quality blend)
- 1 teaspoon Ground Turmeric
- 1 pinch Saffron Threads (steeped in 2 tbsp warm water)
The Braise
- 100 grams Dried Apricots (halved)
- 1 piece Preserved Lemon (pulp removed, skin finely diced)
- 400 ml Chicken Stock (low sodium)
- 1 tablespoon Honey (clear blossom honey)
- 1 piece Cinnamon Stick (whole)
The Finish
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 2 tablespoons Flaked Almonds (toasted until golden)
👨🍳 Instructions
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1
Pat the guinea fowl pieces dry with paper towels and season generously with sea salt and black pepper.
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2
Heat the olive oil in a large tagine or heavy-based casserole dish over medium-high heat.
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3
Brown the guinea fowl pieces in batches, skin-side down first, until the skin is crisp and golden (about 4-5 minutes per side). Remove and set aside on a plate.
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4
Reduce the heat to medium. In the same fat, add the sliced onions and cook for 8-10 minutes until soft and slightly caramelized.
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5
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant but not browned.
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6
Add the Ras el Hanout and turmeric. Toast the spices for 30 seconds, stirring constantly to release their essential oils.
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7
Pour in the saffron water (with threads), chicken stock, and honey. Stir well to deglaze the bottom of the pan.
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8
Add the cinnamon stick, diced preserved lemon skin, and halved apricots to the liquid.
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9
Return the guinea fowl pieces to the dish, nestling them into the liquid so they are partially submerged.
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10
Bring the liquid to a gentle simmer, then cover with the tagine lid or a tight-fitting casserole lid.
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11
Lower the heat to the lowest setting and simmer gently for 50-60 minutes, or until the meat is tender and pulling away from the bone.
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12
Remove the lid. If the sauce is too thin, increase the heat for 5 minutes to reduce it to a syrupy consistency.
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13
Discard the cinnamon stick. Taste and adjust seasoning, adding more salt or a squeeze of lemon if needed.
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14
Garnish with a shower of fresh cilantro and the toasted flaked almonds before serving directly from the vessel.
💡 Chef's Tips
Guinea fowl is leaner than chicken, so be careful not to overcook the breast pieces; you can remove them 10 minutes early if they feel firm. Always use the skin of the preserved lemon and discard the salty pulp to avoid an overpowering bitterness. If you don't have a tagine, a heavy Dutch oven works perfectly as it retains heat evenly. For the best flavor, let the finished dish sit for 10 minutes off the heat before serving to allow the flavors to meld. Toasting your own almonds just before serving adds a crucial textural contrast to the soft, braised meat.
🍽️ Serving Suggestions
Serve alongside fluffy couscous steamed with a knob of butter and a pinch of salt. A side of roasted carrots with cumin and honey complements the tagine's sweetness. Pair with a crisp, chilled Rosé or a light-bodied red like a Pinot Noir to cut through the spices. Offer a bowl of Greek yogurt or labneh on the side to provide a cooling element. Warm flatbread or pita is essential for mopping up the golden, aromatic sauce.