Moroccan cuisine · Soups & Stews

Tajine Khodra bel Ferkh

Guinea fowl braised in a clay tagine with carrots, rutabaga and pumpkin in saffron broth, arranged in a star pattern.

Ingredients · for 4 servings

• 1 guinea fowl (approx. 1.4 kg, cut into pieces)
• 4 carrots
• 1 rutabaga
• 400 g kabocha squash
• 2 zucchini
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 tsp turmeric
• 1/2 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the saffron threads in 4 tbsp hot water for 10 min, slice the onions into thin rings, and pat the guinea fowl pieces dry, then salt and pepper them.
2. Lay the onion rings as a bed in the tagine or a heavy pot, pour the olive oil over, and place the guinea fowl pieces on top skin side up.
3. Add the saffron water, ginger and turmeric, pour in 300 ml hot water and braise covered over low heat for 45 min without lifting the lid.
4. Peel the carrots and rutabaga and cut into long, finger-thick wedges; cut the squash and zucchini into similarly sized pieces.
5. Arrange the vegetables in a star pattern around the meat, harder varieties toward the bottom, and cook covered for another 30–35 min until everything is soft and the meat falls off the bone.
6. Reduce the broth uncovered for 5 min, sprinkle generously with chopped cilantro, and bring the tagine straight to the table.