Guinea fowl Moroccan-style
Description
1. Start the recipe for Moroccan-style guinea fowl by placing the washed potatoes in boiling water with their skins on. 2. Meanwhile, cut the guinea fowl into portion-sized pieces. Season with salt to taste and generously sprinkle with spices. 3. Pour vegetable oil into a skillet and add the guinea fowl. Sear on both sides until a light crust forms. 4. Once cooked, cool the boiled potatoes and peel them. Cut into small pieces and place them into an ovenproof dish (ideally a tagine). 5. Drizzle the potatoes with olive oil and season with salt to taste. 6. Place the seared guinea fowl on top of the potatoes. 7. Peel and finely chop the onion and garlic. In the same skillet used for the poultry, sauté the onion until translucent, then add the garlic. 8. Transfer the sautéed vegetables to the dish. 9. Add diced pumpkin, dried apricots, and nuts (Moroccan-style guinea fowl pairs well with almonds at home). 10. If desired, add a little broth or plain water. 11. Cover tightly with a lid and place in a preheated oven for 1 hour. Then check the doneness of the dish and, if necessary, continue cooking for another 15–20 minutes. Serve garnished with fresh herbs.