guinea fowl tagine
browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula
IngredientsMakes: 2280g (1)
| 300g | chermoula | (recipe below) | |
| 1050g | (1) | guinea fowl raw | |
| 250g | red onions | ||
| 20g | olive oil | ||
| 280g | squash | ||
| 200g | sweet potato | ||
| 250g | carrots | ||
| 50g | olive oil | ||
| 10g | salted lemons | (recipe below) | |
| 36g | prunes | ||
| 36g | dates | ||
| 2g | lemon zest | ||
| 1g | harissa powder | ||
| 200g | chermoula | (recipe below) | |
| 400g | water |
Method
TLDR: |
| Coat bird in chermoula & leave to marinate for 2 hours minimum. |
| Cook the veg for 160C / 30min. |
| Brown off the chermoula marinated bird in frying pan before roasting then add it to the veg. |
| Coat in more chermoula, and place on top of the veg. Add some stock if needed. |
| Cover with tin foil roast until probe hits 75C (160C fan / 1h) |
| Take foil off towards th end. Rest 20mins, eat!! |
| Great served w/ couscous chermoula. |
| Full version: |
| (the microwave is used to speed up the veg roasting process) |
| Cover the guinea fowl in chermoula and place in the fridge for a couple of hours to marinte. |
| Peel onions & cut into six wedges each. |
| Place them in a microwave friendly jug w/ olive oil - microwave 800W / 5mins turning them over half way through. |
| Place them in a medium hot pan & cook them until they've started to brown. Tossing occasionally. |
| In the background cook the squash, sweet potato & carrots: Chunky dice them & put them in the microwave jug w/ the olive oil - microwave 800W / 8mins, take them out and toss them twice during the 8mins so the cook evenly and are coated in oil. |
| Chop the salted lemon & cut the prunes & dates into sixths - the oil from the lemon stops the prunes sticking to your knife! |
| Once the onions have started to brown add lemon, prunes, dates the softened veg from the microwave. |
| Add the last of the chermoula, lemon zest and the water and stir to mix into a sauce type afair then pour it all into a small high sided clay baking dish just big enough for the bird. |
| Dust the veg w/ a touch of harissa powder for a layer of heat & smokiness & cook the veg at 160C / 30min. |
| Brown the skin of the bird all round until golden. |
| Take the par roast veg out of the oven & pop the browned off bird on top, drizzle w/ olive oil & season w/ salt flakes. |
| Place a temperature probe into the thigh then cover with tin foil roast util probe hits 75C. |
| Or without a probe roast 160C fan / 1hour. |
| Take the tin foil off for the last 20mins to crisp & brown things off. |
| Rest for 20mins before serving, the clay & the veg will keep it warm! |
| Great served w/ couscous chermoula. |
chermoula
chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!
IngredientsMakes: 300g
| 16g | garlic | ||
| 10g | coriander | ||
| 28g | galangal paste | ||
| 40g | olive oil | ||
| 60g | lemon juice | ||
| 40g | salted lemons | (recipe below) | |
| 40g | honey | ||
| 4g | cumin seeds | ||
| 4g | sweet paprika | ||
| 4g | turmeric powder | ||
| 50g | red onion |
Method
| If using fresh galangal skin it, dice it and blend it first, then add the peeled garlic to the blender. |
| Best to start w/ harder things first for and even texture. |
| Add everything but the onion and blend then turn out into a jug. |
| Lastly cut the red onion brunoise and mix all the ingredients together. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
