Turkey & Quince Tagine

Turkey & Quince Tagine

Saturday March 25th, 2017 0 By Marion

Serves 6 – 1h


  • 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


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.