TAGINE WITH CHICKEN AND QUINCES

Tagine With Chicken and Quinces image

Provided by Artandkitchen

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 12

1 chicken, skinned and cut in eight pieces (alternative 1 kg turkey meat)
3 onions, medium size, cut in rings
6 tablespoons butter or 6 tablespoons margarine
8 quinces, peeled, cored and sliced
200 ml chicken soup base
1 teaspoon red pepper, ground
1 teaspoon coriander, ground
1 teaspoon ginger, ground
1 teaspoon turmeric powder
1 teaspoon cinnamon, ground (or one cinnamon stick)
salt
pepper

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, -- .