Algerian Tagine of Chicken with Quince

Quince is thought to have been the APPLE in the Garden of Eden. They add a perfumed sweetness to any dish, and when they are fully cooked they become a kind of terra-cotta red. If you would prefer to use lamb use 2 and a half pounds of shoulder lamb.

1 and a half pounds quinces, peeled and cut into eighths
Half a cup of olive oil
2 and a half pounds of chicken pieces
3 onions, (none for Miss Wendy though) maybe shallots?
2 teaspoons cinnamon
Half a teaspoon nutmeg
1 cup of chicken broth
Salt
Dash of Pomegranate Syrup if needed

In a saucepan, cook the quinces in water to cover over low heat until they are tender. Set aside in their poaching liquid. Add a bit of pomegranate syrup if colour has not come up.
In a large skillet pan heat half of the olive oil over high heat and sear the chicken pieces. Transfer the chicken to a plate.

Add the remaining olive oil to the skillet and cook over medium heat for 15 to 20 minutes, until they are golden. Stir in the cinnamon and nutmeg and cook for a further 5 minutes longer. Transfer the onions and chicken to a tagine along with the accumulated juices and the chicken broth. Bring to the boil, cover, lower the heat, and braise the chicken for about 20 minutes. Then add the quinces and half to a third of the quince liquid. Simmer for about 15 minutes longer, until the chicken is tender. Season with salt and add a bit more spice if you'd like a more intense flavour. Enjoy! x



Tagine