3 tbsp olive oil
2 guinea fowl, jointed like a chicken (ask your butcher to do this)
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
½ tsp ground ginger
1 large cinnamon stick
small squeeze clear honey
large pinch saffron, soaked in 1 Tbsp boiling water
juice 1 lemon
850 ml chicken stock
400 g can chickpeas, drained and rinsed
200 g dried apricots
small bunch coriander
couscous or rice, to serve
- 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.