Ingredients:

  • 1 whole guinea fowl (about 3-4 lbs or 1.4-1.8 kg), cut into pieces
  • 1 tablespoon olive oil (15 mL)
  • 2 teaspoons ground cumin (10 g)
  • 1 teaspoon ground coriander (5 g)
  • 1 teaspoon ground cinnamon (5 g)
  • Salt and pepper, to taste
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz or 425 g) chickpeas, drained and rinsed
  • 1 medium carrot, peeled and chopped
  • 1 bell pepper (red or yellow), diced
  • 1 can (14 oz or 400 g) diced tomatoes, undrained
  • ½ cup (75 g) dried apricots, chopped
  • ¼ cup (40 g) raisins
  • 2 cups (480 mL) chicken or vegetable broth
  • 2 tablespoons honey (30 mL)
  • 1 tablespoon lemon juice (15 mL)
  • 1 teaspoon smoked paprika (5 g)
  • Fresh cilantro or parsley, for garnish

Instructions:

  1. In a large mixing bowl, combine olive oil, cumin, coriander, cinnamon, salt, and pepper. Add guinea fowl pieces and coat well. Cover and refrigerate for at least 1 hour, or up to overnight.
  2. Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and garlic; sauté until translucent (about 5 minutes).
  3. Stir in chopped carrots, bell pepper, smoked paprika, and sauté for another 5 minutes.
  4. Add marinated guinea fowl, chickpeas, diced tomatoes, dried apricots, raisins, chicken broth, honey, and lemon juice. Stir to combine.
  5. If using a slow cooker, transfer mixture and cook on low for 3-4 hours, until the guinea fowl is tender. If using a stovetop, cover and simmer for 1.5-2 hours.
  6. Ensure guinea fowl reaches an internal temperature of 165°F (74°C). The meat should be tender and easily pull away from the bone.
  7. Garnish with freshly chopped cilantro or parsley before serving.