Ingrédients

  • 1 guinea fowl capon, cut into pieces
  • 200 g smoked lardons
  • 2 onions
  • 4 carrots
  • 4 firm potatoes
  • 10 dried apricots
  • 10 prunes
  • 3 tablespoons raisins
  • 50 cl chicken broth
  • 4 tablespoons olive oil
  • 3 tablespoons ras-el-hanout
  • Salt and pepper

Étapes

  1. Brush guinea fowl capon pieces with olive oil and sprinkle salt, pepper and ras-el-hanout.
  2. Peel and finely chop onions. Wash, peel and cut vegetables into pieces.
  3. Heat up a casserole dish over medium fire, pour remaining oil and add onions, lardons and capon pieces.
  4. Brown uncovered for 10 minutes while stirring. Add vegetables, pour broth, cover and simmer over low heat for 45 minutes. Add dried fruits and continue cooking for another 10 minutes.