Guinea Fowl Tagine Recipes

GUINEA FOWL TAGINE

Guinea fowl tagine image

This is wonderful, honest, one-pot food - stick it in the middle of the table and let everyone help themselves

Provided by John Torode

Time P1D

Number Of Ingredients 25

Ingredients

1 guinea fowl
a little olive oil
2 carrots , cut into chunks
2 red onions , cut into chunks
6 dried prunes , dates or figs
rind 1 preserved lemon , cut into strips
1 mint sprig, leaves chopped
harissa to serve
1 large red onion , roughly chopped
1 large garlic clove
1.5cm piece fresh root ginger , roughly chopped
100ml olive oil
100ml lemon juice
½ tsp Thai fish sauce
1 heaped tsp honey
½ tsp ground cumin
½ tsp ground paprika
½ tsp turmeric powder
½ tsp hot chilli powder
1 handful flat-leaf parsley
1 handful coriander
200g couscous
1 tsp salt
100g butter , cubed
1 small handful sultanas

Steps:

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.

GUINEA FOWL

Guinea Fowl image

Provided by Jonathan Reynolds

Categories dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 guinea fowl or poussins
1/2 cup goose, duck or bacon fat
Salt, white pepper, sugar and sea salt
2 cups rich chicken stock
2/3 cup port
2 teaspoons soy sauce
1/2 teaspoon walnut oil, or light olive oil
1 pinch salt
6 slices white bread, crusts removed
1 clove garlic
Pinch each salt
Pinch each white pepper
Pinch each sugar
1 cup grapeseed oil
1/3 cup grapeseed oil
1/2 cup loosely packed Italian parsley leaves
3 1/2 ounces spinach leaves, steamed
18-inch piece daikon, peeled, cooked and sliced into 1/2-inch rounds
2 leeks, cleaned, cut in half lengthwise and poached
4 small Yukon gold potatoes, peeled and boiled
8 ounces soy beans, shelled and cooked

Steps:

Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
For chicken jus: Boil chicken stock in a saucepan until reduced to about 1 1/2 cups. Add port and boil until mixture is syrupy and reduced to 2/3 cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
For parsley oil: Combine oil and parsley in a blender and purée.
Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.

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