Chicken and Quince Tagine

December 11, 2008

Hi everyone,

There was lot of interest in the Quinces so here’s a recipe we’ve been making with them that’s really easy and was a big hit all round a couple of weeks back when I made it for about 12 people (including 4 kids who absolutely wolfed it).

Chicken and Quince Tagine (for 6)

You’ll need:

1 Chicken jointed or 1.5k Chicken Thighs

Olive Oil

1 large Onion peeled and chopped

2 teaspoon of fresh grated Ginger

2 teaspoon ground Cinnamon

4 teaspoon Cumin Seed

2 teaspoon Paprika

Freshly ground Pepper

500gr Quince peeled and chopped

800gr Tinned Chopped Tomatoes

2 Tablespoons Tomato Puree

2 Tablespoon Honey

400gr Cooked Chickpeas (a jar)

Fresh Coriander

Begin by heating your oven to 150 degrees or Gas Mark 4 and preparing your Quinces. Peel and quarter them and chop into blueberry-size pieces. 2 large Quinces should give you the 500gr uncooked Quince flesh you need but if it’s a little more or less don’t worry. Throw them into a pot with 1/2 cup water and simmer until soft (about 15 minutes) while you get on with everything else.

Heat some Olive Oil and brown the Chicken pieces in a casserole. Remove the chicken and set aside then saute the onion over a medium heat for a couple of minutes before adding the grated Ginger, Cinnamon, Cumin Seed, Paprika and some freshly ground Black Pepper. Continue cooking for a minute then add the Quince, Tomatoes and Honey. Season with Salt, mix well, bring to the boil then simmer for 5 minutes. Add the Chicken and Chickpeas then cover with hot water. Cover tightly and cook in the oven for 1 1/2 hours.

Before serving scatter with fresh Coriander leaves (Parsley will also do just fine). Eat with flat bread and/or Cous Cous. Enjoy!

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