September 2, 2024, 4:11 pm | Read time: 2 minutes
TV chef Ralf Zacherl has a recipe for wanderlust: a dish that will bring the scent of Moroccan spices into your kitchen at home. Curious? Then why not try “Guinea fowl ras el-hanout”? Zacherl has revealed the recipe exclusively to TRAVELBOOK.
Whether Turkish, Arabic, Portuguese, or German, star chef Ralf Zacherl loves international food, as he recently revealed in a video interview with TRAVELBOOK (“I eat everything except cats”). And even if he doesn’t want to commit himself to a particular favorite cuisine, one dish particularly appeals to him: guinea fowl ras-el hanout.
The unique thing about it is that guinea fowl has a much more intense flavor than the chicken we know from the supermarket. The meat is darker and particularly tender. Ras el hanout is a Moroccan spice mixture that goes particularly well with meat. It consists of ingredients such as ginger root, chili peppers, cinnamon sticks, and nutmeg. Combined with dried apricots, almonds, and coriander, it is the perfect dish for acute wanderlust.
If you want to bring the taste of Arabic spices home with you, you should try the TV chef’s recipe. He revealed it to TRAVELBOOK:
Ingredients for 4 people
- 2 guinea fowl
- 4 teaspoons of Raz el Hanout (2 teaspoons – 1 per guinea fowl)
- 4 sprigs of thyme
- Sea salt, pepper
- 50 g light-colored raisins
- 8 dried apricots
- 4 tablespoons almonds (green almonds)
- 1 piece of ginger (as thick as a thumb, peeled and finely chopped)
- 2 red onions
- 1 orange
- 2 tablespoons honey
- ½ bunch coriander
- 4 eggs (soft-boiled)
- Butter and peanut oil
- string
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Preparation
1. First, season the inside of the guinea fowl well with salt, pepper, and ras el hanout, and stick a sprig of thyme inside each one. Then, tie the guinea fowl with roasting string.
2. Season the outside and fry in peanut oil with a bit of butter in a pan until golden brown on all sides. Then place in the preheated oven (200 degrees) for about 20 minutes, basting occasionally with the juices.
3. In the meantime, boil, peel, and halve the eggs.
4. Quarter the apricots and halve the almonds. Peel and finely dice the onion. When the guinea fowl are ready, take them out of the oven, wrap them in aluminum foil, and put them back in the oven.
5. Sauté the onion cubes in the same pan with a knob of butter, then add the raisins, ginger, apricots, and almonds, deglaze with honey and orange juice, and season with the remaining ras el hanout. Now place the guinea fowl on a platter, add the chopped coriander to the sauce, and pour over the guinea fowl. Garnish with the waxy eggs.
Tip: Serve with couscous or rice.