Chicken Tagine with Caramelized Onions, Raisins and Quince
Equipment
Ingredients
Main Ingredients
chicken pieces (skin-on, bone-in)
1200 g
onions (sliced)
4 piece
quince (peeled, quartered)
2 piece
raisins (soaked)
100 g
Spices & Seasonings
olive oil
60 ml
honey
3 tbsp
ground cinnamon
1 tsp
ground ginger
1 tsp
black pepper
0.5 tsp
salt
1 tsp
Instructions
Prepare ingredients
Cut the chicken into serving pieces, peel and slice onions, peel and quarter the quince.
Brown the chicken
Heat olive oil in a tagine or heavy pot and brown the chicken pieces on all sides.
Cook the onions
Add sliced onions to the tagine and cook until softened and lightly golden.
Add spices and aromatics
Stir in ginger, cinnamon, black pepper and salt, cook for 1 minute until fragrant.
Add quince and raisins
Add the quartered quince and soaked raisins to the tagine.
Simmer the tagine
Add a little water to cover, then cover and simmer gently for 45 minutes until chicken is tender.
Finish with honey
Stir in honey and cook uncovered for 5 minutes to thicken the sauce and glaze the ingredients.
Serve
Serve hot directly from the tagine, garnished with fresh herbs if desired.
Original recipe
Storage
The flavors develop even more after resting overnight in the refrigerator
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