(Story formerly in singlesfood.com)
John Torodes says, “I really hope that no one who tries this dish portions it up neatly in the kitchen and then takes it to the table or packs the couscous into little ring moulds and serves slivers of guinea fowl balanced on top. This is wonderful, honest, stick-the-pot-in-the-middle-of-the-table food.”
GUINEA FOWL
1 guinea fowl
a little olive oil
2 carrots, cut into chunks
6 dried prunes, dates or figs
rind of 1 preserved lemon, cut into strips
1 mint sprig, leaves chopped
Harissa, to serve
CHERMOULA
1 large red onion, roughly chopped
1 large garlic clove
1.5cm piece ginger, roughly chopped
100ml olive oil
100ml lemon juice
1/2 tsp Thai fish sauce
1 heaped tsp honey
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp turmeric powder
1/2 tsp hot chilli powder
1 handful flat-leaf parsley
1 handful coriander
COUSCOUS
100g couscous
1 tsp salt
100g butter, cubed
1 small handful sultanas
The day before cooking, put all the ingredients for the chermoula ina blender and process until smooth. Pour over the bird and marinate in the fridge overnight.
Next day, heat the oven to 220 degrees centigrade (gas 7). Heat a little olive oil in a large frying pan and brown the bird on all sides over a high heat. Put the carrots, onions and fruit into the tagine and place the guinea fowl on top. Pour in about 400ml water – enough to come 1cm from the top of the tagine base. Cover and cook in the oven for about 45 minutes, then turn the heat down to 180 degrees centigrade (gas 4) and cook for another 45 minutes.
About 15 minutes before serving, rinse the couscous in cold water and put in a shallow bowl. Season with salt and scatter with the butter and sultanas. Pour on enough boiling water to cover the couscous by about 1cm. Cover and leave for 10 minutes or until the grains are plump and tender.
Open the tagine at the table and scatter with the preserved lemon and mint. Serve the couscous and harissa separately.rested chicken over the dish as well. Sprinkle with the last of the chopped herbs.
Click here for Chicken Tarragon recipe.
John Torode’s Chicken and Other Birds is published by Quadrille.
www.quadrille.co.uk
At the back of the book is a list of Poultry and Game Dealers, retailers, farms, stalls and online retailers.
