The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chicken, quince, lemon and almond tagine


Quince works really well in savoury dishes. Here it's cooked for less time than usual, so it doesn't develop the intense sweetness of longer methods and has a lighter texture. Serve this tagine with pilaf-style rice.

You'll need

1 quince 1 lemon, halved 100 gm clarified butter 1 chicken, jointed into 8 pieces 1 onion, finely chopped 60 gm natural almonds 1 cinnamon quill 1 tbsp honey ½ tsp each ground ginger and cumin Large pinch of white pepper Large pinch of saffron threads, soaked in 60ml hot water Thinly sliced rind of 1 preserved lemon To taste: lemon juice To serve: pilaf-style rice

Method

  • 01
  • Peel and halve the quince, squeeze lemon juice over and rub into flesh, then steam quince over a saucepan of simmering water until just tender (20-25 minutes). Set aside until cool, then cut into wedges.
  • 02
  • Heat half the clarified butter in a large casserole over medium-high heat and brown chicken pieces (5-7 minutes). Remove chicken from pan, add onion and stir occasionally until golden (5-7 minutes), then add almonds and cinnamon and stir occasionally until toasted (3-5 minutes). Transfer to a plate.
  • 03
  • Heat remaining clarified butter in casserole, add honey and cook over high heat until starting to caramelise (1 minute), then add quince and turn occasionally until golden (2-4 minutes). Set quince aside, add spices and white pepper to pan, stir to combine, then return onion mixture and chicken to the pan with saffron water and preserved lemon, and season to taste. Bring to the boil, then cover with a lid and simmer over medium-low heat until chicken is just tender (40-50 minutes). Return quince to pan and cook for a further 20 minutes, then season to taste with salt, white pepper and lemon juice, and serve with a pilaf-style rice.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×