in Africa, Morocco

Chicken and quince tagine

updated

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Ingredients for 4 servings:

  • 1 kg chicken thighs
  • 600 g quince(s)
  • 3 tbsp honey
  • 1 tbsp cinnamon
  • 2 stalk(s) cinnamon
  • some saffron threads
  • 2 tbsp ginger powder
  • 3 tbsp extra virgin olive oil
  • Salt, as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the chicken in a clay pot with olive oil and spices and just cover with water. Bring to a boil and simmer uncovered for about 15 minutes. Peel and quarter the quinces, and core them. Add them to the pot along with the honey and simmer until the quinces are soft (30-40 minutes, depending on size and ripeness). Season to taste. Notes: Use a little less honey. You can put everything together in the clay pot in the oven for one hour at about 180°C, stirring once halfway through and seasoning to taste. I serve this with wild or brown rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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