Tagine au Poulet et aux Coings Recipe

Name: Tagine au Poulet et aux Coings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-to-4-pound chicken, cut up into 8 pieces; Salt and freshly ground pepper to taste; 1 cup all-purpose flour; Safflower oil for frying; 1 pound onions, peeled and diced; 1 heaping tablespoon brown sugar; 1 pound quinces; Juice of 1 lemon; 1/4 teaspoon grated nutmeg; 1 teaspoon ground cinnamon

Servings: persons

One 3-to-4-pound chicken, cut up into 8 pieces
Salt and freshly ground pepper to taste
1 cup all-purpose flour
Safflower oil for frying
1 pound onions, peeled and diced
1 heaping tablespoon brown sugar
1 pound quinces
Juice of 1 lemon
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon

1
Season the chicken with salt and freshly ground pepper to taste, and roll the pieces in the flour.
2
Heat a thin film of oil in a heavy frying pan, and brown the chicken pieces until golden.
3
Remove, and drain on paper towels.
4
Saute the onions and the brown sugar in the same frying pan until the onions are translucent but not caramelized, about 5 minutes.
5
Peel the quinces, cut each into six pieces, and sprinkle the lemon juice over them.
6
Season them with the nutmeg and the cinnamon.
7
Put the chicken, onion, and quinces in a 6-quart casserole.
8
Cover, and simmer over low heat for 1 1/2 hours.
9
Serve with rice.

253

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 3-to-4-pound chicken, cut up into 8 pieces, Salt and freshly ground pepper to taste, 1 cup all-purpose flour, Safflower oil for frying, and more.

Yes, Tagine au Poulet et aux Coings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagine au Poulet et aux Coings

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