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Guinea Fowl and Nectarine Tagine
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Delicately spiced Moroccan tagines are often enhanced by the sweetness of fresh or dried fruit. In this one, fresh peaches given a hint of smokiness from the grill or griddle bring out the full, rounded flavour of guinea fowl. Serve it with couscous or as we did, with bulgar wheat.
The pungent spices and the sweet and bitter flavours require a voluptuous red wine with very soft tannins. A New World Pinot Noir will do the trick nicely, flattering the dish with even more fruit.
Typical values per serving:
This recipe was first published in September 2006.