Recipes

Recipes

RECIPE OF THE MONTH

FEBRUARY

 GUINEA FOWL CASSEROLE WITH DRIED FRUITS

 

INGREDIENTS FOR 4 PEOPLE

1 guinea fowl about 1.5 kg cut into pieces

2 medium onions peeled and finely chopped

1 garlic clove crashed

Salt and freshly ground black pepper

1 lemon

½ tbsp. Ground cumin

½ tbsp. Ground saffron

3 tbsp. Olive oil

1 cinnamon stick

1 litre chicken stock

200 g dried prunes and dried apricots

3 tbsp. Clear honey

1 tbsp. Flaked almond toasted

Fresh coriander

 

 

METHOD

  Grate the lemon zest over the guinea fowl pieces. Then season with salt and pepper and leave on the side.

  1. Mix together the onions, garlic, saffron, cumin, olive oil and lemon juice. Pour this over the guinea fowl and leave to marinate for 1 hour in a cool place.
  2. Heat the marinated oil in a frying pan and fry the guinea fowl pieces with the onions and garlic until golden. Then transfer into a large saucepan.
  3. Add the cinnamon stick. Then pour in the stock to cover the guinea fowl. Bring to the boil cover and cook for 45 mins or until the guinea fowl is cooked.
  4. Add the apricot, prunes and honey to the sauce and reduce for about 15 mins.
  5. Serve garnished with fresh coriander and toasted almonds.

 

Alternatively the guinea fowl can be replaced with corn-fed chicken

 

 



Buon appetito!



Head chef Aziouz Lammali