Tagine With Chicken and Quinces

Recipe by Artandkitchen
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)
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DIRECTIONS

  • 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, -- .
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