Name: Quince and chicken tagine
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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