Chicken, quince and pome­gran­ate

Country Life Every Week - - Kitchen Garden Cook Quince -


Core your quinces, then cut them into 1in cubes, but work quickly as they turn brown in no time and will stain your chop­ping board. Sim­mer the cubed quince, with enough water to cover the fruit, in a pan for about 20 min­utes.

Slice the chicken breasts into even-sized pieces and brown them gen­tly, with a splash of olive oil, in a large, heavy-bot­tomed pan. Re­move the chicken to a plate, add the chopped onion to the same pan and cook un­til it’s trans­par­ent and soft. Add the crushed gar­lic, Harissa, tomato paste, turmeric, cin­na­mon and crushed cumin seeds and cook for a minute or so, be­fore re­turn­ing the chicken to the pan and pour­ing in enough stock to cover it. Add the quince to the pot and sim­mer gen­tly to en­sure the chicken is cooked and the flavours are well blended.

Pre­pare the cous­cous by adding an equal vol­ume of boil­ing chicken stock to the grains in a large bowl, cover and leave for 10 min­utes, then fluff with a fork.

Fi­nally, scat­ter the pome­gran­ate seeds over the top of the chicken tagine and serve im­me­di­ately with the cous­cous on the side.

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