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Meat Tajine with Prunes and Quinces
A rich Moroccan tajine full of flavors, combining marinated meat pieces, candied prunes and tender quinces, all seasoned with cinnamon, saffron and fresh herbs. Ideal for a convivial dinner served with couscous or Moroccan bread.
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Critical Success Points
- • Marinate the meat for at least 30 minutes (or overnight).
- • Properly brown the meat to develop the fond.
- • Monitor the liquid level during the slow cooking.
- • Prepare the prune and quince confits separately to prevent them from falling apart.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Ensure the meat reaches at least 71 °C (chicken) or 63 °C (beef/lamb) before serving.
- • Saffron can stain surfaces; handle it with dedicated utensils.
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