Tagine With Chicken And Quinces 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, -- .
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- Peel and halve the quince, squeeze lemon juice over and rub into flesh, then steam quince over a saucepan of simmering water until just tender (20-25 minutes). Set aside until cool, then cut into wedges.
- Heat half the clarified butter in a large casserole over medium-high heat and brown chicken pieces (5-7 minutes). Remove chicken from pan, add onion and stir occasionally until golden (5-7 minutes), then add almonds and cinnamon and stir occasionally until toasted (3-5 minutes). Transfer to a plate.
- Heat remaining clarified butter in casserole, add honey and cook over high heat until starting to caramelise (1 minute), then add quince and turn occasionally until golden (2-4 minutes). Set quince aside, add spices and white pepper to pan, stir to combine, then return onion mixture and chicken to the pan with saffron water and preserved lemon, and season to taste. Bring to the boil, then cover with a lid and simmer over medium-low heat until chicken is just tender (40-50 minutes). Return quince to pan and cook for a further 20 minutes, then season to taste with salt, white pepper and lemon juice, and serve with a pilaf-style rice.
CHICKEN AND QUINCE TAGINE RECIPE - GOOD FOOD
2022-02-27 Method. 1. Cut diagonal slashes in the fleshy parts of the chicken pieces, such as the breasts, legs and thighs. Rub the ras el hanout into the …
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
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Servings 4Total Time 1 hr 30 minsCategory Dinner
- Cut diagonal slashes in the fleshy parts of the chicken pieces, such as the breasts, legs and thighs. Rub the ras el hanout into the chicken, cover and marinate in the refrigerator for 30 minutes. Heat the oil in a large frying pan over medium heat. Add the chicken pieces in batches, skin side down, and brown lightly for 2 minutes, then turn them over and cook for a further 2 minutes. Remove to a plate.
- Add the onion to the pan and cook for 5 minutes, or until soft. Add the stock, stir well to lift the browned juices off the base, then return the chicken to the pan. Season lightly with salt if necessary. Reduce the heat to low, then cover and simmer, turning the chicken occasionally, for 45 minutes, or until cooked through and tender.
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- Heat 11⁄2 tbsp of the oil in a large flameproof casserole. Fry the lamb in 2 batches until browned all over, then lift onto a plate. Add the rest of the oil and onions to the pan and fry over a medium heat until soft and browned. Add the grated ginger, cook for 1 minute, then add the tomatoes, cinnamon, ground ginger, 2 tbsp honey and 2 tbsp chermoula. Simmer for 2-3 minutes, then return the lamb to the casserole and add the preserved lemon/lemon zest, stock, 1⁄2 tsp salt and the pepper. Part-cover, then simmer for 1 hour.
- Stir in the chickpeas and simmer, uncovered, for 30 minutes more until the lamb is tender and the sauce has reduced a little more.
- Meanwhile put 1 litre cold water and the lemon zest and juice in a saucepan. Peel, quarter and core the quinces, putting them in the pan as you go, to stop them browning. Bring to a simmer over a medium heat and cook for 10-15 minutes until just tender when pierced with the tip of a knife. Drain well and transfer to a deep frying pan or sauté pan. Add the butter, the remaining 2 tbsp honey, the sugar, cinnamon, 4 tbsp of the lamb cooking liquid and the remaining 1⁄4 tsp salt, then cook gently, turning now and then, until the juices are sticky and reduced and the quinces are tender.
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