Oven roasted spiced guinea fowl served with vegetable stew and a pea, broad bean feta couscous.
Pre-heat the oven to 200,c
Marinate the guinea fowl with salt and ras el hanout. Heat a frying pan and add oil. Seal the
guinea fowl breast and transfer into a baking tray. Finish cooking in the oven for about
In a casserole pan or tagine, heat a tablespoon of olive oil. Add the onion and sweat until translucent. Add the garlic, chilli, ras el hanout, coriander root, tomato puree and cinnamon stick and cook for 1 minute. Add the remaining vegetables and sweat for 5 minutes. Season with Maldon salt and a generous amount of black pepper. Stir in the the chopped tomatoes, add enough stock to cover the vegetables. Bring to the boil and then reduce to a simmer and cook until the vegetables are tender.
Whilst the tagine is cooking, dice the courgette and add this and the tinned chick peas 5 minutes before serving.
Finish with the chopped coriander leaves and check the seasoning before serving.
De-frost the broad beans and remove the skin. Crumble the feta.
Place the cous cous, olive oil, peas, broad beans, salt and pepper in a steel mixing bowl. Bring the water to the boil and pour onto the cous cous. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film and break it up with a fork. Fold the crumbled feta cheese. Add more salt and pepper if required.
To serve; Spoon some cous cous to the centre of the plate. Spoon the tagine around the cous cous and place the guinea fowl on top.
«The guinea fowl could be replaced with sea bass or bream. Instead of cous cous could serve with bulgur wheat. »