Chicken quince tagine

Chicken quince tagine
  • 50 Dekagram (dkg) chicken thighs filet
  • 1 Piece onion
  • 2 Piece garlic cloves
  • 1 Piece quibce, big
  • 1 Tea spoon (tsp) salt
  • 2 Peck black pepper, grounded
  • 1 Tea spoon (tsp) coriander, grounded
  • 1 Tea spoon (tsp) sweet paprika powder
  • 1 Tea spoon (tsp) cinnamon, crounded
  • 2 Table spoon (tbsp) sugar
  • 1 Peck saffron
  • 2 Table spoon (tbsp) oil

season: Autumn

occasion: 4Family

origin: Traditional (National&Religious)



This easy tagine recipe with chicken is an absolutely delicious way to enjoy quinces. You might use a higher ratio of quinces to meat or combine the tagine with beef, lamb or goat. Take a frying pan, heat the oil and toast and browned the chicken thighs in 5 minutes on high temperature. Place the chicken on a plate and simmer the shered onion, and garlic, add the sugar and caramelize. Cut into cubes the quince while remove the seeds. Place the meat, quince, salt and spices to onion and add 1-2 dl water and cover it. Cook on medium-low degree until the meat is soft. After 30-40 minutes check the quince and if it is getting soft just remove from the pan and set aside. Before serving place back into tagine and serve hot with couscous.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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