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Chicken and Walnut Tajine with Quince Paste

Chicken and Walnut Tajine with Quince Paste

Quince fruit recipes were not something that I had in my cooking repetoire until I met MarocBaba. I had never even eaten a quince and had no idea what it was. My introduction came via quince paste and later the fruit itself. Of course, a lot of experimentation also helped.

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.

If you’re looking for a sweet and savory tajine that says fall without a sprinkling of pumpkin spice, you’ll love this.

Moroccan Cooking_Chicken and Walnut Tajine_marocmama

Chicken and Walnut Tajine

Yield: 4-6 servings

A perfect fall recipe from the High Atlas Mountains of Morocco. Quince paste and walnuts are used to enhance the flavors of the chicken in a sweet and savory combination.


  • 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


  1. In the bottom of an unglazed clay tajine add the vegetable oil and turn heat to medium.
  2. Finely chop the onion and crush 2 teaspoons of garlic (2-3 cloves). Add these to the tajine.
  3. In a bowl mix together the salt, pepper, ginger, cinnamon, saffron threads, parsley and quince paste with enough water to create a paste.
  4. Rinse the chicken and place in the spice paste, taking care that the chicken is coated.
  5. Add the chicken pieces to the tajine along with any remaining marinade.
  6. Pour in 1/4 cup of water and 2 tablespoons of cubed butter.
  7. Cover the tajine and reduce heat to medium-low.
  8. 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.
  9. The tajine is ready when the chicken is tender to the touch. There should still be liquid in the tajine.

Toasting Walnuts

  1. In a skillet, add the walnuts and turn heat to medium-high.
  2. When the walnuts begin to toast you will be able to smell the oils being released.
  3. Stir the walnuts to make sure they don't burn.
  4. Remove from the heat as soon as the walnuts begin to brown.
  5. 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.

In search of more Moroccan tajine recipes? I can help!

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