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Tagine With Chicken and Quinces

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“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.”
READY IN:
45mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

  • 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

Directions

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

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