How To Make Guinea fowl tagine with chickpeas, squash & apricots
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
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.
In the same pot, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent.
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.
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.
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.
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
Have your own special recipe to share? Submit Your Recipe Today!