Moroccan · Main course
Chicken Tagine with Quince & Honey
Autumn quinces, poached until rosy and tender, crown this fragrant chicken tagine spiced with cinnamon, ginger and saffron. The fruit's floral perfume and gentle tartness balance a honeyed onion sauce, making an elegant sweet-savoury tagine for the season when quinces appear in the souk.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 chicken, jointed
- 2 quinces, peeled and quartered
- 2 onions, grated
- 1 tsp cinnamon plus 1 stick
- 1 tsp ground ginger
- Pinch of saffron
- 3 tbsp olive oil plus 20 g butter
- 2 tbsp honey
- 50 g sesame seeds, toasted
- Salt and pepper
Method
- 1
Brown
Colour the chicken in the oil and butter, then add the onion, saffron, ginger, cinnamon stick, salt and pepper.
- 2
Braise
Add a cup of water, cover and simmer 35 minutes until the chicken is tender.
- 3
Poach quince
Meanwhile poach the quince quarters in water with the honey and ground cinnamon 20 minutes until rosy and tender.
- 4
Combine
Reduce the chicken sauce, then lay the poached quince on top and spoon over some of its syrup.
- 5
Glaze
Cover and cook 10 minutes so the quince takes on the savoury sauce.
- 6
Serve
Scatter with toasted sesame and serve hot.
Chef's tips
- Quince is hard and astringent raw — always poach it before it goes near the chicken.
- The longer quince cooks, the pinker it turns; don't rush it.
- Keep the poaching syrup to drizzle over at the end.
Frequently asked questions
Can I use apple or pear instead?
You can, but they cook far faster and lack quince's floral perfume and firmness. If substituting, add them near the end so they don't collapse.
Why does quince turn pink?
Slow cooking converts its pale flesh to a rosy amber as natural compounds oxidise — a sign it's properly tender and sweet.