Sweet‑Savory Chicken and Quince Tagine

Ingredients

• 1 kg Chicken (thighs or drumsticks) (Cut into medium‑sized pieces)
• 1 bunch Fresh cilantro (Leaves only, coarsely chopped)
• 1 bunch Flat‑leaf parsley (Leaves only, coarsely chopped)
• 2 tbsp Extra‑virgin olive oil (For the chermoula)
• 1 tbsp Honey (Preferably natural)
• 1 pinch Ground cinnamon (For the chermoula)
• 1 pinch Ground turmeric (For the chermoula)
• 1 pinch Salt (For the chermoula)
• 2 tbsp Brown sugar (or white sugar) (For the sauce)
• 200 ml Water (For the sauce)
• 1 stick Cinnamon stick (For the sauce)
• 1 star Star anise (For the sauce)
• 1 tsp Orange‑flower water (Added at the end of cooking)
• 2 pieces Quinces (Peeled, cored and diced)
• 50 g Raisins (For the garnish)
• 2 pieces Mandarins (Segments separated, unpeeled)
• 2 tbsp Lemon juice (To drizzle over the quinces)
• 30 g Candied cherries (Decoration (optional))
• 20 g Shelled pistachios (Garnish)
• 1 tsp Sesame seeds (Garnish)
• 1 piece Zip‑lock cooking bag (oven‑safe) (For oven‑cooking the chicken)

Instructions

1. Prepare the chermoula

   In the Thermomix bowl, place the cilantro, parsley, olive oil, honey, cinnamon, turmeric and salt. Blend on speed 4‑5 for 9 seconds until a homogeneous paste forms.

   Time: PT5M

2. Marinate the chicken

   Pour the chermoula over the chicken pieces, coat well, cover with cling film and place in the refrigerator for at least 1 hour (or overnight).

   Time: PT1H

3. Prepare the sweet‑savory sauce

   In a saucepan, combine brown sugar, water, cinnamon stick and star anise. Bring to a boil, then reduce heat and simmer for 5 minutes. Add orange‑flower water at the end of cooking.

   Time: PT10M

   Temperature: 200°C

4. Prepare the quinces

   Peel the quinces, remove the core and cut into ~2 cm dice. Immediately drizzle with lemon juice to prevent browning.

   Time: PT5M

5. Cook the quinces in the sauce

   Add the quince dice, raisins and mandarin segments to the saucepan. Simmer over medium heat for 10 minutes until the quinces are tender yet still firm.

   Time: PT10M

   Temperature: 180°C

6. Preheat the oven and prepare the chicken

   Preheat the oven to 200°C. Place the marinated chicken in the cooking bag, seal tightly and set it on a baking dish.

   Time: PT10M

   Temperature: 200°C

7. Cook the chicken

   Bake the chicken bag for 30 minutes, or until the meat reaches 75°C internally and the skin is golden. Turn the bag halfway through for even cooking.

   Time: PT30M

   Temperature: 200°C

8. Assembly and garnish

   Arrange the cooked quinces in the center of a serving dish, place the chicken pieces around, sprinkle with crushed pistachios, sesame seeds and a few candied cherries for color. Serve immediately with Moroccan bread or roasted potatoes.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g