Guinea Hen Olive and Lemon Tagine ( Recipe

Guinea Hen Olive and Lemon Tagine (

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spice rub
1 Tsp kosher salt
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ground coriander seed
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper

for tagine
1 4 lbs guinea hen or chicken
1 Tbs good quality olive oil
1 Tbs minced ginger
1 C onions chopped
1 C other aromatics such as celery, fennel, or parsnips chopped
1 cinnamon stick
1 preserved lemon cut into wedges
1/2 C whole green olives
1 Tbs honey

How to make Guinea Hen Olive and Lemon Tagine (

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Heat the oven to 250 degrees. Clean the bird well and pat dry. Remove any extra fat then rub both the inside and outside with the spice rub. Tuck the wings under the bird.

Heat a dutch oven or other heavy lidded pot big enough to hold the bird until hot. Add the oil and ginger, swirl, then add the bird, breast side down. Allow it to brown well on that side ,then flip it over, adding the veggies and cinnamon stick all around the bird. Allow it to brown on that side, then add the lemon, olives and honey.

Cover the pot with a layer of aluminum foil (it acts as a seal), then put the lid on securely. Place it in the oven and cook the chicken till an instant read thermometer reads 175 when inserted into the thickest part of the thigh this should take about 75 minutes for a 4 lbs bird.

Serve on a bed of cous cous or quinoa mixed with slivered almonds.

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