Guinea fowl tagine with olives by Laurent Mariotte

Ingredients

4 servings

• 1 free-range guinea fowl cut into 8 pieces
• olive oil
• 1 tablespoon of Ras el Hanout
• 2 garlic cloves
• 8 artichokes
• 100 g green olives
• 25 cl chicken broth
• 4 sprigs of cilantro
• grey sea salt
• freshly ground pepper

Steps

1. 1

   Peel and grate the garlic. Heat a little olive oil in your tagine dish with half of the Ras el Hanout and the garlic.

2. 2

   Brown the pieces of guinea fowl then remove the breasts. Season and pour in the broth. Cover and let cook over low heat for 20 minutes.

3. 3

   Remove the outer leaves of the artichokes and trim the tops. Peel the artichokes and rub them with lemon. Cut them in half and place them into the tagine broth.

4. 4

   Add the green olives, the remaining Ras el Hanout, and the guinea fowl breasts.

5. 5

   Cover and cook again for 20 minutes over low heat.

6. 6

   Squeeze half a lemon over everything, sprinkle with coriander sprigs, and serve.