Cooking description:
1. The recipe for cooking guinea fowl in Moroccan should start by sending washed potatoes to boil in their skins.
2. Meanwhile, cut the guinea fowl into portions. Season with salt to taste and sprinkle generously.
3. Pour vegetable oil into the pan and send the guinea fowl there. Fry on both sides until light crust.
4. Cool and peel boiled potatoes in uniforms. Cut into small pieces and fold into an ovenproof dish (ideally tajin).
5. Sprinkle the potatoes with olive oil and salt to taste.
6. Top with the fried guinea fowl.
7. Peel and chop the onion and garlic. In the pan where the poultry was fried, fry the onion until transparent and add the garlic.
8. Put the fried vegetables in a mold.
9. It remains to add pumpkin cut into small pieces, as well as dried apricots and nuts (Moroccan guinea fowl at home also goes well with almonds).
10. If desired, you can pour in a little broth or plain water.
11. Cover tightly with a lid and send to a preheated oven for 1 hour. Then you need to check the degree of readiness of the dish and, if necessary, cook for about 15-20 minutes more.
Garnish with fresh herbs when serving.
Purpose: For lunch / For dinner
Main Ingredient: Bird / Guinea Fowl
Dish: Hot dishes
Cuisine geography: Arabic / Moroccan
Ingredients:
- Guinea fowl - 1 Piece
- Potatoes - 500 Grams
- Dried apricots - 250 grams
- Hazelnut - 250 Gram
- Onion - 1 Piece
- Garlic - 1-3 Cloves
- Spices - 1-2 Teaspoons (cumin, coriander, ginger, cinnamon, saffron)
- Salt - 1 Pinch
- Pumpkin - 250 Grams (optional)
- Olive oil - 2-3 tbsp spoons
Servings: 4-6