Tagine With Chicken And Quinces Recipes

TAGINE WITH CHICKEN AND QUINCES

Tagine With Chicken and Quinces image

Maroccan style dish. This is something that can be prepared in advance. You'll have more time for your guests. Serve with couscous or fresh homemade bread.

Provided by Artandkitchen

Categories Chicken Thigh & Leg

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 12

Ingredients

1 chicken, skinned and cut in eight pieces (alternative 1 kg turkey meat)
3 onions, medium size, cut in rings
6 tablespoons butter or 6 tablespoons margarine
8 quinces, peeled, cored and sliced
200 ml chicken soup base
1 teaspoon red pepper, ground
1 teaspoon coriander, ground
1 teaspoon ginger, ground
1 teaspoon turmeric powder
1 teaspoon cinnamon, ground (or one cinnamon stick)
salt
pepper

Steps:

Roast gently the pieces of chicken or turkey with 1 tablespoon of butter. Put aside.
Roast the onion rings in 1 tablespoon butter.
Join the meat and the onions in a pot with lid (for example a "Römertopf") with the soup base, the spices and the salt.
Cook covered for 30 minutes at 200°C (heat and timing are basing it on convection oven).
In the meanwhile roast the quinces with the remaining butter until golden.
Put gently the quinces over the chicken and the other ingredients.
Cover and cook for another 30 minutes.
Serve hot in the pot and enjoy.
To this recipe you can add: potatoes, carrots, zucchini, tomatoes, fresh cilantro, dried apricots, raisins, -- .

CHICKEN TAGINE

Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

Pat the chicken dry, and season well with salt and pepper.
Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

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TAGINE WITH CHICKEN AND QUINCES. Maroccan style dish. This is something that can be prepared in advance. You'll have more time for your guests. Serve with couscous or fresh homemade bread. Provided by Artandkitchen. Categories Chicken Thigh & Leg. Time 45m. Yield 4-8 serving(s) Number Of Ingredients 12. Ingredients; 1 chicken, skinned and cut in eight …
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