Best 2 Tagine With Chicken And Quinces Recipes
In the realm of culinary delights, the Moroccan tagine with chicken and quinces stands out as an exquisite dish that tantalizes the taste buds and transports you to the heart of North African cuisine. This traditional stew, prepared in a distinctive conical clay pot known as a tagine, is a harmonious blend of tender chicken, sweet and tangy quinces, fragrant spices, and a rich broth that encapsulates the essence of Moroccan flavors. As you embark on this culinary journey, let us delve into the intricacies of crafting the perfect tagine with chicken and quinces, ensuring an unforgettable dining experience that will leave you craving for more.
Here are our top 2 tried and tested recipes!
CHICKEN TAGINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pat the chicken dry, and season well with salt and pepper.
- Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
- To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
TAGINE WITH CHICKEN AND QUINCES
Maroccan style dish. This is something that can be prepared in advance. You'll have more time for your guests. Serve with couscous or fresh homemade bread.
Provided by Artandkitchen
Categories Chicken Thigh & Leg
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Roast gently the pieces of chicken or turkey with 1 tablespoon of butter. Put aside.
- Roast the onion rings in 1 tablespoon butter.
- Join the meat and the onions in a pot with lid (for example a "Römertopf") with the soup base, the spices and the salt.
- Cook covered for 30 minutes at 200°C (heat and timing are basing it on convection oven).
- In the meanwhile roast the quinces with the remaining butter until golden.
- Put gently the quinces over the chicken and the other ingredients.
- Cover and cook for another 30 minutes.
- Serve hot in the pot and enjoy.
- To this recipe you can add: potatoes, carrots, zucchini, tomatoes, fresh cilantro, dried apricots, raisins, -- .
Tips:
- To achieve the best flavor, choose ripe, fragrant quinces and firm, meaty lamb shanks.
- Brown the lamb shanks thoroughly before adding them to the tagine. This will help develop their flavor and color.
- Use a variety of spices to flavor the tagine, such as cumin, coriander, ginger, and cinnamon. These spices will complement the lamb and quince flavors.
- Add enough liquid to the tagine so that the lamb shanks are mostly covered. This will help them cook evenly and prevent them from drying out.
- Bring the tagine to a boil, then reduce the heat to low and simmer for at least 1 1/2 hours, or until the lamb shanks are fall-off-the-bone tender.
- Serve the tagine with couscous, rice, or flatbread. You can also garnish it with fresh herbs, such as cilantro or parsley.
Conclusion:
Tagine with lamb and quinces is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of lamb, quince, and spices creates a complex and flavorful dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this tagine a try. You won't be disappointed!
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