Meat Tajine with Prunes and Quinces
Recipe by Oum Arwa
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.
MediumMoroccanServes 5
Printable version with shopping checklist
Source Video
50m
Prep
2h 20m
Cook
23m
Cleanup
3h 33m
Total
Cost Breakdown
Total cost:$24.05
Per serving:$4.81
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium