944- Quince and Okra Chicken Tagine / طاجين البامية و السفرجل

Ingredients :

For the quince
1kg (2 pounds) quince
500ml (2 cups) water
2 tbsp lemon juice, divided

For the tagine
250g (1/2 pound) okra
2 tbsp olive oil
600g (1.3 pounds) chicken
1 yellow onion, diced
3 garlic cloves, grated
1 tomato, grated
1 tsp salt
1 tsp ginger
1/2 tsp turmeric
1/2 tsp pepper
1 tbsp paprika
500ml (2 cups) water
1 tbsp chopped parsley
1 tbsp chopped cilantro

For decoration
Parsley, chopped

Directions :

Step 1: Preparing the quince
1- Wash the quince, then remove its core and seeds. Cut the quince into 4 pieces, then place it in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation.
2- Drain the quince, then place it in a large pot. Add the water and remaining tablespoon of lemon juice, then bring the water to a boil. Cover the pot and cook for 15 minutes.

Step 2: Preparing the tagine
3- Wash the okra and trim the stem ends. Place it in a bowl of water and set it aside.
4- Heat up the olive oil in a pot over medium heat. Add the chicken and cook for 5 minutes.
5- Add the onion and garlic, then cook for another 5 minutes while stirring.
6- Add the tomato and the spices. Mix to combine, then cook for 2 minutes.
7- Add the water to the pot and bring it to a boil.
8- Drain the okra and the quince, then add them to the pot along with the parsley and coriander. Cover the pot and cook for 40 minutes. Check the pot every 15 minutes and add more water if needed.
9- Once the chicken is fully cooked and the sauce has thickened, serve in a tagine or serving plate. Sprinkle with parsley, then serve warm with Moroccan bread.