Helen RandellChicken and Quince Tajine
May 15th 2010 01:43
For my birthday this year I was lucky enough to receive a tajine. The first dish I wanted to make in it is this one, inspired from the Chicken Tajine with Quince recipe in Hassan M'Souli's Make it Moroccan. When I spied some quinces for sale at the farmers market a couple of days after my birthday, I knew it had to happen.
We actually have a quince tree in our backyard, but this year most of the fruit was taken by the birds. Hopefully next year we will have ample for making tagines, quince paste and jellies.
Chicken and Quince Tajine
1.6kg chicken, cut into 8 pieces
2 tablespoons chopped fresh mint leaves
2 teaspoons saffron threads
1 cup orange juice
100g butter
2 tablespoons olive oil
2 brown onions, julienned
2 teaspoons ground ginger
1 stick cinnamon
3 cups water
2 ripe quinces, cored and seeds removed, cut into 8 pieces
1/4 cup honey
1 teaspoon ground cinnamon
Wash and dry the chicken.
In a large bowl, mix together the mint, saffron, and orange juice. Toss the chicken into the mixture and marinate for 1 hour.
Heat the butter and oil in a large pot, add the onions and cook until soft, add the ginger and cinnamon stick then the marinated chicken, add two cups of the water, place a lid on the pot and cover over a low heat for 30 minutes. Take out the chicken pieces and put into the base of the tajine.
Keep the stock on the heat and add in the quince pieces, the honey, cinnamon and remaining 1 cup water, stir gently and bring to the boil, then reduce to a simmer, cover the pot and cook for 15 minutes.
Pour the quince sauce over the chicken in the tajine and place over a low gas heat and simmer for 10 minutes. Serve with couscous.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I think I could cook this in the clay pot though so might suss it out - will also forward this one to mum, she will love it.
Thanks for sharing
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
Maybe I should just bite the bullet, ask Santa and then start researching a few recipes to see how I go.
Good luck with yours, as Jason said, the recipe sounds insanely delish.
Sam
Comment by Helen Randell
Rough Cooking
If you do make this, I would recommend keeping the stock for a risotto or similar - we did just this and it was fabulous!