Method

1. 1Step : Brown the guinea fowl pieces in olive oil with half of the ras el hanout and the garlic. Remove the breasts.
2. 2Step : Season the guinea fowl and pour in the broth. Cover and cook for 20 minutes over low heat.
3. 3Step : Prepare the artichokes: remove the outer leaves, trim the tops, peel, and rub with lemon. Cut in half and submerge them in the broth.
4. 4Step : Add the olives, the rest of the ras el hanout, and the guinea fowl breasts. Cover and cook for 20 minutes over low heat.
5. 5Step : Squeeze half a lemon over it, sprinkle with cilantro, and serve.