Taginewithchickenandquinces Recipes

CHICKEN TAGINE

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

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, -- .