Tagine with Chicken and Quinces
Transport your taste buds to the heart of Moroccan cuisine with this aromatic Tagine with Chicken and Quinces. This recipe is a delightful marriage of tender, slow-cooked chicken thighs and the sweet-tart allure of caramelized quinces, all simmered in a fragrant blend of ginger, cinnamon, turmeric, and saffron. The dish is elevated with a hint of honey and a splash of lemon juice, creating a perfect balance of savory and sweet flavors. Cooked in a traditional tagine or heavy-bottomed pot, it ensures beautifully infused flavors and melt-in-your-mouth textures. Garnished with fresh cilantro and optional sesame seeds, this tagine pairs wonderfully with couscous, crusty bread, or steamed rice for an unforgettable meal. Perfect for an exotic dinner, this dish brings warmth, depth, and culinary elegance to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 large quinces
- 1 large onion
- 4 pieces garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon saffron threads
- 2 cups chicken broth
- 2 tablespoons honey
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with half the salt and pepper. Sear the chicken on both sides until golden brown, about 5 minutes per side. Remove the chicken and set aside.
Finely chop the onion and garlic. Add them to the pot and sauté for 3–4 minutes until softened.
Stir in the ground ginger, cinnamon, turmeric, and saffron threads, and sauté for another minute to toast the spices.
Return the chicken to the pot. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 45 minutes over low heat, stirring occasionally.
While the chicken is cooking, prepare the quinces: Peel, core, and quarter them. Optionally, soak the pieces in water with a little lemon juice to prevent browning.
In a separate skillet, heat 1 tablespoon of olive oil and lightly caramelize the quince quarters on both sides. Add the honey and allow the quinces to glaze, about 5 minutes.
After 45 minutes, add the caramelized quinces and lemon juice to the tagine. Stir everything gently to combine and cook for an additional 25 minutes, allowing the flavors to meld and the chicken to become tender.
Taste and adjust seasoning with the remaining salt and pepper if needed.
Garnish with freshly chopped cilantro and sesame seeds (optional) before serving.
Serve hot with couscous, crusty bread, or plain steamed rice.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 22.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
