Moroccan spiced guinea fowl with cous cous royale, cumin carrots and a mint and coriander dressing
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Moroccan spiced guinea fowl with cous cous royale, cumin carrots and a mint and coriander dressing
Meat and poultry recipes
Main course recipes




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INGREDIENTS
24 pinch(es) Fine salt
25 ml sunflower oil
6 whole Guinea fowl breast(s) 200g
50 g Ras el hanout
165 ml olive oil
12 Turn Freshly ground black pepper
200 g couscous
6 whole Dried apricot(s)
6 whole Prune(s)
50 g Flaked almonds
2 whole Spring onion(s)
2 pinch(es) Saffron thread(s)
0.5 bunch fresh coriander
1 whole Red chilli(s)
1 bulb Garlic clove(s)
1 whole Lemon(s)
0.5 bunch Fresh mint
4 whole Carrot(s)
15 g Ground cumin
1 whole Garlic clove(s)
0.25 bunch Flat leaf parsley
 

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DIRECTIONS
01
Preheat the oven to 180'C

02
Rub the guinea fowl breasts with the ras el hanout and olive oil

03
Leave this for 30 minutes for the guinea fowl to absorb the flavours of the spice mix

04
For the cous cous: Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown

05
Finely slice the spring onions

06
Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil

07
Stir these ingredients together

08
Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film

09
Allow the cous cous to absorb the water and cook for 10 minutes

10
Whilst the cous cous is cooking prepare the carrots

11
Bring a pan of salted water to the boil

12
Peel the carrots, top and tail them and then cut them into thin slices on the angle

13
To make the vinagrette: Chop the coriander and mint leaves

14
Finely dice the chilli and puree the garlic clove

15
Mix this with the olive oil and the seasoning

16
Squeeze in the juice from the lemon

17
For the carrots: Finely chop the garlic and the flat parsley

18
Cook the carrots in the boiling water until tender

19
Drain from the water and then, in a bowl, mix the carrots with the chopped garlic, ground cumin, olive oil and flat parsley

20
Season with salt and a squeeze of lemon juice

21
To cook the guinea fowl: Heat a frying pan until hot and add a splash of sunflower oil

22
Season the guinea fowl brests with fine salt

23
Cook the guinea fowl skin side down until golden brown and then transfer to the oven and cook for a further 10 minutes

24
Whilst the guinea fowl is cooking, warm the cous cous in a sauce pan or in the microwave for 1 minute and then add the spring onions and flaked almonds

25
To serve: Half fill a stainless steel ring with cous cous, add the carrots to the ring and press down

26
Remove the ring and place the guinea fowl on top and then finish with a drizzle of the mint and coriander dressing.

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