Guinea fowl chakhokhbili
- September 2017
- Serves 4
- Hands-on time 50 min
”Guinea fowl is easy to cook, especially if there is no extra fat added. Using coriander with basil shocks some of my Italian friends, but even they’ve been converted; the combination really works.” – Olia Hercules
- 27.2g (5.3g saturated)
- 7.2g (5.7g sugars)
- 2-4 tbsp vegetable oil
- 1 free-range guinea fowl (about 1kg; or use pheasant or a small chicken), jointed
- 1 onion, sliced
- ½ tbsp ground blue fenugreek
- 3 large ripe tomatoes, chopped
- 3 garlic cloves, 2 finely chopped, 1 crushed
- Small bunch fresh coriander, leaves and stalks finely chopped
- ½ bunch fresh purple (or green) basil, chopped, plus extra to serve
- A few fresh dill fronds to serve
- 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.
- 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.
Ground blue fenugreek (utzkho-suneli in Georgian), is quite different from ordinary fenugreek. It’s available online at caucasians.co.uk. If you can’t find any, substitute crushed coriander or fennel seeds instead.
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