Guinea fowl chakhokhbili

Method

1. Heat 2 tbsp of the oil in a large cast-iron pan with a tight-fitting lid and brown the guinea fowl pieces on all sides for about 5 minutes until golden. Remove the guinea fowl (don’t wash out the pan) and set aside. Add a little more oil if the pan is dry, then add the onion. Cook over a low heat for about 5-10 minutes until the onion starts to soften 
and colour gently. Add the blue fenugreek and cook for another 
5 minutes.
2. Return the guinea fowl pieces to the pan with the tomatoes and chopped garlic, adding 30ml cold water if it’s dry. Cover with the lid and cook over a low heat for about 30 minutes. Take off the lid, remove the guinea fowl pieces to a plate (keep warm) and raise the heat 
a little bit to reduce and concentrate the sauce. Cook, stirring, until it 
has a saucy consistency, then 
add the coriander and basil and 
the crushed garlic. Cook for 
a minute longer, turn off the 
heat and return the guinea fowl pieces to the pan to warm through. Sprinkle with some basil and dill, then serve with a simple grain 
(such as spelt or farro) or bread.