Quince Tajine

Chicken and Walnut Tajine with Quince Paste

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MarocBaba and I always come to a head when I start “playing” with a tajine.  To him there’s no messing with an original.  When I started to put this tajine together he thought it was another attempt on my part to make something new. But, I first saw this tajine in Paula Wolfert’s Food of Morocco.  The original calls for cut up quinces. I’ve never seen a quince in our markets and am sure they simply are not in demand here.  I did however have some quince paste from another recipe I had made.  The quince paste really worked beautifully.

I prepared this tajine in an unglazed clay tajine and think that it truly made the flavor that much deeper.  I’m not saying you couldn’t try this in a glazed tajine or even in a heavy pot but I just don’t think it will taste the same.  Be sure to cook this over low heat and watch a little more closely than other tajines.  The quince paste can dry up quickly.

Chicken and Walnut Tajine


  • 1 lb of chicken pieces
  • 1 medium onion finely chopped
  • 1 Tbsp crushed garlic
  • 2 tsp ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp vegetable oil
  • 1 tsp cinnamon
  • pinch of crumbled saffron threads
  • small handful chopped parsley
  • 2 Tbsp butter cubed
  • 1/4 c water
  • 3 tsp quince paste
  • 1/2 cup walnuts


  • In the bottom of an unglazed clay tajine add the vegetable oil and turn heat to medium.
  • Finely chop the onion and crush 2 teaspoons of garlic (2-3 cloves). Add these to the tajine.
  • In a bowl mix together the salt, pepper, ginger, cinnamon, saffron threads, parsley and quince paste with enough water to create a paste.
  • Rinse the chicken and place in the spice paste, taking care that the chicken is coated.
  • Add the chicken pieces to the tajine along with any remaining marinade.
  • Pour in 1/4 cup of water and 2 tablespoons of cubed butter.
  • Cover the tajine and reduce heat to medium-low.
  • Allow to cook for 1 1/2 - 2 hours. Check at the 1 hour, 1.5 hour and 2 hour mark and add a little more water if necessary.
  • The tajine is ready when the chicken is tender to the touch. There should still be liquid in the tajine.
  • Toasting Walnuts
  • In a skillet, add the walnuts and turn heat to medium-high.
  • When the walnuts begin to toast you will be able to smell the oils being released.
  • Stir the walnuts to make sure they don't burn.
  • Remove from the heat as soon as the walnuts begin to brown.
  • Top the tajine with toasted walnuts and serve immediately. This dish is traditionally eaten with crusty bread but could also be served on top of rice, barley or couscous.
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Amanda MouttakiChicken and Walnut Tajine with Quince Paste


  1. Friend of Maroc

    Thanks for your website! My boyfriend is Moroccan (Im not) and I keep searching the Internet for recipes to give him a taste of back home. I have a tagine but think I’ll try this in my crockpot.

    1. Author

      I’m not sure about Festival but I saw it at the new Mega – near the deli meat.

    1. Nuur

      You can try trader joe’s or whole food for quince paste – it’s often eaten to accompany cheese, so if you have a specialty cheese store or a grocery store with a good cheese selection around, they should carry it, too.

  2. Laura

    That is hysterical about your husband. I made a tagine (in a Dutch oven, alas) that called for quince. After some research I found that they are fairly similar to apples, so that was my solution. I think my tagine was technically Algerian. I guess you better not tell MarocBaba I used the apples though! LOL…. This sounds delicious!

  3. Dixya @ Food, Pleasure and Health

    tagine is something I want to absolutely buy for my kitchen but i know i wont use it much. but someday i will. The recipe looks so mouthwatering. I have never heard or used quince.where do you buy that paste? and what is it ?

    1. Author

      A quince is a type of fruit – it’s hard to find them in the US unless you live in a large city of maybe California. Quince paste can be found in the specialty section of most grocery stores.

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