Moroccan-style chicken and quince tagine
Prep Time
Cooking Mode
45 mL (3 tbsp.) tbsp. olive oil
1–2 garlic, minced
30 mL (2 tbsp.) tbsp. fresh ginger, minced
2 mL (½ tsp.) tsp turmeric
2 chicken breasts, cut in half
30 mL (2 tbsp.) tbsp. olive oil
2 chicken legs
1 onion, chopped
60 mL (¼ cup) cup water
1 cinnamon stick
80 mL (⅓ cup) cup blanched whole almonds
80 mL (⅓ cup) cup raisins
15 mL (1 tbsp.) tbsp. honey
3–4 quinces, peeled, seeded and cut into 8 wedges
60 mL (¼ cup) cup water
½ candied lemon, cut into thin strips
7 mL (½ tsp.) tsp ground cumin
7 mL (½ tbsp.) tbsp. salt
7 mL (½ tsp.) tsp ground pepper
a pinch saffron
15 mL (1 tbsp.) tbsp. rosewater
a pinch sugar
45 mL (3 tbsp.) tbsp. olive oil
1–2 garlic, minced
30 mL (2 tbsp.) tbsp. fresh ginger, minced
2 mL (½ tsp.) tsp turmeric
2 chicken breasts, cut in half
30 mL (2 tbsp.) tbsp. olive oil
2 chicken legs
1 onion, chopped
60 mL (¼ cup) cup water
1 cinnamon stick
80 mL (⅓ cup) cup blanched whole almonds
80 mL (⅓ cup) cup raisins
15 mL (1 tbsp.) tbsp. honey
3–4 quinces, peeled, seeded and cut into 8 wedges
60 mL (¼ cup) cup water
½ candied lemon, cut into thin strips
7 mL (½ tsp.) tsp ground cumin
7 mL (½ tbsp.) tbsp. salt
7 mL (½ tsp.) tsp ground pepper
a pinch saffron
15 mL (1 tbsp.) tbsp. rosewater
a pinch sugar
Directions
1Add all the marinade ingredients to a resealable bag. Seal the bag. Mix. Let marinate for at least one hour or overnight. Set aside.
2Heat ⅓ of the olive oil in a large skillet or tagine.
3Sear the chicken pieces for 2–3 minutes on each side or until nicely browned. Set aside on a plate.
4In the same skillet, heat another third of the oil. Cook onion for 2–3 minutes. Deglaze with water. Add the cinnamon stick, almonds and raisins. Cook for 1 minute. Remove and set aside on a plate.
5In the same skillet, heat remaining oil. Add honey and heat for 1 minute to caramelize. Add the quince pieces and cook for 2–3 minutes or until golden brown and lightly caramelized.
6Add water. Thoroughly scrape the bottom to catch all the cooking juices.
7Add the candied lemon, cumin, salt, pepper and saffron diluted in rosewater and sugar. Mix well.
8Add reserved chicken and onions. Stir gently. Cover. Continue cooking for 20 more minutes, or until chicken is fully cooked.
9Remove from heat.
10Serve hot with pita and rice pilaf.
11For an extra touch of citrus, add a little bit of orange zest along with the candied lemon. Make sure to use only the orange part of the zest and not the white part, which can be bitter. The orange zest will lend a sweet, fragrant citrus flavour, enhancing the flavours of the dish.
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Personal Note
Personal Note