Quince Tagine, Dried Plum Tagine and Sahara Chicken Recipes

Quice Tagine

Ingredients:

2 Fresh Quince quartered; core removed (may substitute apples or pears for Quince)
Lamb, Beef, or Goat (small stew meat pcs)
1/2 Large Onion chopped
Cinnamon Powder (we prefer Vietnamese)
Sugar
Mrouzia Spice Blend
Salt to taste
2 - 3 Clove of Garlic
Blanched Almonds
Saffron (a pinch)
Butter
Oil

Preparation:

Place a pinch of saffron in a cup of warm water.

Boil the quince in a saucepan until softer.

In a frying pan, add enough water to cover the bottom. Add cinnamon, sugar, butter and quince. Over medium heat, poach the quince until the sauce thickens about 10 minutes.

In another pan, fry the blanced almonds in oil until golden.

Slowly heat up your tagine over low heat to avoid thermal shock. Add 1/2 cup of cooking oil, mixed with Argan Oil. Add 1/2 of a large onion, chopped. Add the meat. Salt to taste. Add the Mrouzia Spice Blend. Add 1/3 cup of saffron water. Cover the tagine and let sweat for five minutes. Add more saffron water or broth of the tagine is too dry, but don't overwater.

Cover the tagine and let cook for 20 minutes. Check every 10 minutes to see if the tagine is getting too dry. Add water as necessary.

Mix ingredients of tagine thoroughly and add more broth if necessary. Cover and let simmer for five to ten more minutes.

Add the carmelized quince and the almonds.

Serve warm with french, italian or pita bread.

Dried Plum Tagine

Ingredients:

Lamb, Beef, or Goat (small stew meat pcs)
Dried Plums (prunes)
1/2 Large Onion chopped
Cinnamon Powder (we prefer Vietnamese)
Sugar
Mrouzia Spice Blend
Salt to taste
2 - 3 Cloves of Garlic
Cilantro - finely chopped
Parsley - finely chopped
Blanched Almonds
Saffron (a pinch)
Butter
Oil

Preparation:

Place a pinch of saffron in a cup of warm water. In a pan, fry the blanced almonds in oil until golden.

In another pan, add water, cinnamon, sugar and butter. Add the dried plums and poach for ten minutes over medium heat - until the sauce is thick.

Slowly heat up your tagine over low heat to avoid thermal shock. Add 1/2 cup of cooking oil, mixed with Argan Oil. Add 1/2 of a large onion, chopped. Add the meat. Salt to taste. Add the Mrouzia Spice Blend. Add 1/3 cup of saffron water. Cover the tagine and let sweat for five minutes. Add more saffron water or broth of the tagine is too dry, but don't overwater.

Cover the tagine and let cook for 20 minutes. Check every 10 minutes to see if the tagine is getting too dry. Add water as necessary.

Mix ingredients of tagine thoroughly and add more broth if necessary. Cover and let simmer for five to ten more minutes.

Add the carmelized dried plums and the almonds.

Serve warm with french, italian or pita bread.