Chicken & Quince Tagine
A fragrant Moroccan-style tagine featuring tender chicken and sweet-tart quince, simmered in an aromatic broth with chickpeas and warm spices for a truly comforting and hearty meal.
For 6 servings
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, about 3-4 minutes per side. Remove chicken and set aside.
Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.
Add the ground cumin, ground turmeric, ground ginger, ground cinnamon, smoked paprika, and saffron threads (if using) to the pot. Stir constantly for 1 minute to bloom the spices, releasing their aromas.
Pour in about 1/4 cup of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the browned chicken pieces to the pot.
Add the quartered quince, the remaining chicken broth, and half of the chopped fresh cilantro and parsley. Bring the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and let it simmer for 60 minutes, or until the chicken is tender and the quince has started to soften.
Stir in the rinsed and drained chickpeas. Continue to simmer, covered, for another 15 minutes, or until the chicken is cooked through and the quince is very tender and easily pierced with a fork.
Taste the tagine and adjust seasoning with additional salt and pepper if needed. Garnish with the remaining fresh cilantro and parsley. Serve hot over prepared couscous.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best flavor, allow the tagine to rest for 10-15 minutes off the heat before serving; this allows the flavors to meld further.
- 2If you don't have a tagine, a heavy-bottomed Dutch oven with a tight-fitting lid works perfectly to achieve the slow, even cooking required.
- 3Quince can be quite firm; ensure it's fully tender before serving. If it's still firm after the recommended cooking time, continue to simmer until it reaches desired tenderness.
- 4Don't overcrowd the pot when browning the chicken; work in batches to ensure a good sear, which adds significant depth of flavor to the stew.
Adapt it for your goals.
Lamb & Quince Tagine
Substitute chicken with 1.5 kg boneless lamb shoulder, cut into 2-inch cubes. Brown the lamb, then proceed with the recipe, increasing the initial simmer time to 90-120 minutes until lamb is fork-tender.
Vegetarian Quince TagineVegetarian Quince Tagine
Omit chicken. Add 2 large sweet potatoes (peeled, cubed) and 2 carrots (sliced) along with the quince. Use vegetable broth and consider adding a can of diced tomatoes for more body.
Dried Fruit AdditionDried Fruit Addition
For extra sweetness and complexity, add 1/2 cup of dried apricots or prunes (pitted) along with the chickpeas during the last 15 minutes of cooking.
Why this is on our healthy list.
Rich in Lean Protein
Chicken provides a significant source of lean protein, essential for muscle repair, growth, and overall body function, contributing to satiety.
High in Dietary Fiber
Chickpeas and quince are excellent sources of dietary fiber, which aids in digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Antioxidant and Anti-inflammatory Spices
Spices like turmeric, ginger, and cinnamon are packed with antioxidants and anti-inflammatory compounds, which can help protect cells from damage and support overall well-being.
Frequently asked questions
Yes, you can use boneless, skinless chicken thighs or breasts. However, boneless chicken cooks faster, so reduce the main simmer time to 30-40 minutes before adding chickpeas, or until cooked through, to prevent it from drying out.
