Guinea fowl tagine with chickpeas squash apricots

Ingredients

• 3 tbsp olive oil
• 2 guinea fowl, jointed like a chicken (ask your butcher to do this or see our video on how to joint a chicken, in 'Try', below)
• 2 onions, roughly chopped
• 2 garlic cloves, chopped
• 1 butternut squash or small pumpkin, peeled, deseeded and cut into large chunks
• 1 tbsp ras-el-hanout
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground ginger
• 1 large cinnamon stick
• small squeeze of clear honey
• large pinch of saffron, soaked in 1 tbsp boiling water
• juice 1 lemon
• 850ml chicken stock
• 400g can chickpea, drained and rinsed
• 200g dried apricot
• small bunch coriander
• couscous or rice, to serve

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