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.
Serves:
Ingredients
- 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
Instructions
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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.
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In the same pot, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent.
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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.
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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.
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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.
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Serve the tagine hot, garnished with fresh cilantro. It pairs well with couscous or crusty bread.
Nutrition
- 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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