Guinea fowl tagine with peaches, almonds and roses

6 servings

90 minutes

Tajine of guinea fowl with peaches, almonds, and roses is a poetic embodiment of Moroccan cuisine, where each ingredient weaves into a harmony of flavors and aromas. The tender guinea fowl meat, infused with spices, acquires a golden crust, while almonds add nutty depth. The sweetness of dried peaches gives the dish a refined fruity note, and saffron brings precious Eastern tones. Rose petals are the final touch that adds aristocratic elegance and a delicate fragrance to the dish. Slowly cooked tajine reveals its bouquet gradually, turning each spoonful into a gastronomic journey through sunny Morocco. The perfect combination of sweet and savory makes it not only an exquisite treat but also a symbol of the magic of Eastern cuisine.

Energy value per serving

• Calories: 279.8
• Proteins: 28.8g
• Fats: 10.2g
• Carbohydrates: 17.4g

Ingredients

• Guinea fowl thighs: 6 pc
• Rose petals: 2 pc
• Dried Peaches: 120 g
• Onion: 2 pc
• Almond: 80 g
• White wine vinegar: 1 tbsp
• Extra virgin olive oil: to taste
• Saffron: pinch
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Cut the chicken legs into two parts at the joint, rub with salt and pepper, drizzle with vinegar, grease with oil and let sit for 30 minutes.

   Required ingredients:

   • Guinea fowl thighs: 6 pieces
   • White wine vinegar: 1 tablespoon
   • Extra virgin olive oil:  to taste
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

2. Separate the rose petals from the base, place them in a large bowl of ice water for 30 minutes (there should be ice pieces floating in the water), then rinse thoroughly.

   Required ingredients:

   • Rose petals: 2 pieces

3. Soak the almonds in boiling water for 5 minutes, then rinse with cold water and peel off the brown skin by squeezing each nut between your thumb and index finger – it should literally pop out of its shell. Place the peeled almonds on paper towels to dry.

   Required ingredients:

   • Almond: 80 g

4. Peel the onion and cut it into thin quarter rings. Slice the peaches into strips. Pour 3 tablespoons of boiling water over the saffron.

   Required ingredients:

   • Onion: 2 pieces
   • Dried Peaches: 120 g
   • Saffron:  pinch

5. Heat some oil in a tagine, add pieces of guinea fowl, and fry over medium heat without a lid until golden-brown crust forms on all sides. Add almonds and fry, stirring, for 7-10 minutes.

   Required ingredients:

   • Guinea fowl thighs: 6 pieces
   • Almond: 80 g
   • Extra virgin olive oil:  to taste

6. Add onion to the tagine, sauté for 5 minutes. Add peaches, pour in 1 cup of hot water and saffron infusion, cover the tagine and let it simmer on low heat for 20 minutes.

   Required ingredients:

   • Onion: 2 pieces
   • Dried Peaches: 120 g
   • Saffron:  pinch

7. Add 3/4 of the rose petals, if necessary add a little more hot water, cover the tagine and simmer for another 20 minutes. Then season with salt and pepper and mix. Serve hot, garnished with the remaining rose petals.

   Required ingredients:

   • Rose petals: 2 pieces
   • Salt:  to taste
   • Freshly ground black pepper:  to taste