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