Guinea fowl tagine with chickpeas, squash & apricots Recipe

Guinea fowl tagine with chickpeas, squash & apricots Recipe

How To Make Guinea fowl tagine with chickpeas, squash & apricots

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Preparation: 15 minutes
Cooking: 2 hours
Total: 2 hours 15 minutes



  • 4 guinea fowl legs
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 small butternut squash, peeled and cubed
  • 8 dried apricots
  • 400ml chicken or vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish


  1. Heat the olive oil in a large tagine or a heavy-bottomed pot over medium-high heat. Add the guinea fowl legs and brown them on all sides. Remove from the pot and set aside.

  2. In the same pot, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent.

  3. Add all the spices (cumin, coriander, turmeric, ginger, cinnamon, and paprika) to the pot and cook for 1 minute, stirring constantly to toast the spices.

  4. Return the guinea fowl legs to the pot and add the chickpeas, butternut squash, dried apricots, and chicken broth. Season with salt and pepper to taste.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the guinea fowl is tender and the flavors have melded together.

  6. Serve the tagine hot, garnished with fresh cilantro. It pairs well with couscous or crusty bread.


  • Calories : 436kcal
  • Total Fat : 18g
  • Saturated Fat : 4g
  • Cholesterol : 98mg
  • Sodium : 860mg
  • Total Carbohydrates : 41g
  • Dietary Fiber : 8g
  • Sugar : 13g
  • Protein : 31g
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