Quince and chicken tagine

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print


Quince and chicken tagine
  • 2 medium quinces (700g), peeled, cored, cut into wedges
  • 40 gram butter
  • 1/3 cup (115g) honey
  • 3 cup (750ml) water
  • 2 teaspoon orange flower water
  • 2 teaspoon olive oil
  • 4 chicken drumsticks (600g)
  • 4 chicken thigh cutlets (800g), skin removed
  • 1 large brown onion (200g), chopped coarsely
  • 3 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • pinch saffron threads
  • 2 cup (500ml) chicken stock
  • 2 large zucchini (300g), chopped coarsely
  • 1/4 cup coarsely chopped fresh coriander


Quince and chicken tagine
  • 1
    Place quinces, butter, honey, the water and orange flower water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Remove lid, cook, stirring occasionally, about 45 minutes or until quince is red in colour.
  • 2
    Meanwhile, heat oil in large frying pan; cook chicken, in batches, until browned.
  • 3
    Cook onion, garlic and spices in same pan, stirring, until onion softens. Return chicken to pan then add stock; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Remove lid; simmer, about 20 minutes or until chicken is cooked though. Add zucchini; cook, uncovered, about 10 minutes or until zucchini is tender. Stir in quince and ½ cup of the quince syrup.
  • 4
    Divide tagine among serving plates; sprinkle with coriander. Serve with spinach couscous, if desired.

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