Guinea fowl and quince tagine

Serves 4 Starters and mains

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Method

In this recipe, the quince are sliced after simmering then cooked with the jointed bird. A little quince jelly, left, is added at the end to enrich the dish, although you could also use redcurrant or rowanberry jelly. Plan to cook the quince the previous day so they can cool in their liquid. You could use a plump organic chicken, jointed, for this dish if preferred.

Cut the quince into quarters and put in a large saucepan. Cut the lemon in half and squeeze the juice over the quince. Add enough water to just cover and bring slowly to the boil. Turn down to a simmer and cook for 20 minutes until just tender. Turn off the heat and transfer the quince and their juices to a bowl. Cover and leave to cool in the liquid, then remove the socket where the pips sat and the tough thread that goes from end to end.

Preheat the oven to 220C/425F/Gas 7. Soak the sultanas in hot water while you joint the guinea fowl into drumsticks, thighs, breasts and wings. Rub in the ras-el-hanout, salt and pepper and 2tbsp olive oil. Transfer to a plate and set aside for 30 minutes.

Heat an ovenproof casserole over a medium heat and add the remaining olive oil along with the shallots then brown them all over. Remove with a slotted spoon. Add the guinea fowl pieces, searing them on all sides until golden.

Add the garlic and return the shallots to the pan. Add the honey and pepper flakes, the drained sultanas and the chicken stock, season to taste and stir well.

Put the casserole in the oven, lower the oven temperature to 180C/350F/Gas 4 and cook for 45 minutes. Add the quince jelly and leave to melt in. Scatter with coriander leaves to serve.