Turkey & Quince Tagine

Turkey & Quince Tagine

Saturday March 25th, 2017 0 By Marion

Serves 6 – 1h

Ingredients

  • 800g turkey breast
  • 750g quince
  • 500g nuts and dry fruit (dry apricots, dates & figs)
  • 1 onion
  • 100g de hazelnut
  • 2 teaspoons ras el hanout
  • 2 teaspoons curcuma
  • 1 teaspoon honey
  • 1 saffron dose
  • 2 garlic cloves
  • 1 cm ginger
  • 1 cinnamon stick

Recipe


Grill the hazelnuts for a few minutes with salt and Provence herbs for a few minutes. Place the turkey breasts in a cooking pot. Add the diced garlic, onion, oil, salt, pepper, ginger, cucurma. Fry for about 10 minutes, stirring occasionally.
Add 1.5 L of water, saffron, dry fruit, cinnamon and quinces pelled and cut into large pieces.
Simmer for 25 to 30 minutes.
Ideally, you should serve your tagine the day after, regeating it in the oven. This will develop the aromas.
Serve with some bulghur.

CategoryFood

About The Author

[ENGLISH] My name is Marion Barral and I am passionate about food, wine, sports and photography. Originating from a wine-growing family in the Languedoc (South of France), I studied Agronomic Science in Paris (AgroParisTech). After having worked in the wine trade in the UK, I now travel the world selling wines from the South of France. This allows me to come back to my roots while giving me the opportunity to discover other countries, cultures and languages. This is something I try to share with you in my blog :-) [FRANCAIS]Je m’appelle Marion Barral et je suis passionnée par le vin, l’alimentation, le sport et la photo. Je suis fille de vigneron dans le Languedoc et ingénieur agronome (AgroParisTech). Après avoir travaillé dans le secteur du vin au Royaume-Uni, je parcours le monde pour vendre du vin du sud de la France. En plus d’un retour aux sources, cela me permet de découvrir d’autres pays, langues et cultures. C’est ce que j’essaie de vous faire partager dans mon blog :-)

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