Chicken quince tagine is a fragrant North African–inspired dish that combines tender chicken with the delicate sweetness of quince, gently braised in aromatic spices. The slow-cooking method typical of tagines allows the flavors to meld beautifully, resulting in succulent meat and a rich, slightly sweet-savory sauce. This dish is a refined example of how fruit and spices are traditionally used to balance and enhance poultry in Moroccan-style cuisine.
Chicken Quince Tagine
Print RecipeIngredients
- 50 Dekagram (dkg) chicken thighs filet
- 1 Piece onion
- 2 Piece garlic cloves
- 1 Piece quibce, big
- 1 Tea spoon (tsp) salt
- 2 Peck black pepper, grounded
- 1 Tea spoon (tsp) coriander, grounded
- 1 Tea spoon (tsp) sweet paprika powder
- 1 Tea spoon (tsp) cinnamon, crounded
- 2 Table spoon (tbsp) sugar
- 1 Peck saffron
- 2 Table spoon (tbsp) oil
Instructions
This easy tagine recipe with chicken is an absolutely delicious way to enjoy quinces. You might use a higher ratio of quinces to meat or combine the tagine with beef, lamb or goat. Take a frying pan, heat the oil and toast and browned the chicken thighs in 5 minutes on high temperature. Place the chicken on a plate and simmer the shered onion, and garlic, add the sugar and caramelize. Cut into cubes the quince while remove the seeds. Place the meat, quince, salt and spices to onion and add 1-2 dl water and cover it. Cook on medium-low degree until the meat is soft. After 30-40 minutes check the quince and if it is getting soft just remove from the pan and set aside. Before serving place back into tagine and serve hot with couscous.
