Moroccan Slow-cooked stew: Quails with semi-confit of pears


Quails or chicken mqalli or mqualli with pears is a festive dish served in happy events but you can also just make it when you can get hold of fruity and sweet firm pears.



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Ingredients
Serves 2 to 4 persons
Prep: 15 min - Cooking : 90 min 

The chicken mq'alli
  • 1 baby chicken or 2 quails, cleaned and brined at least 6 hours (in water, vinegar or lemon and sea salt)
  • 1 ½ medium-size red or yellow onions, chopped
  • 1 tbsp of ginger powder
  • 1 tsp of turmeric powder
  • ½ tsp of white pepper powder (you may use black pepper)
  • A tiny bouquet of coriander/parsley (optional)
  • 1 stick of cinnamon
  • ½ tsp of saffron threads
  • 1 tsp of smen (aged and cured butter, optional)
  • Olive oil
  • Salt to taste
  • 1 tbsp of caster sugar or honey
The pears
  • 750 g of medium-size pears (about 4 to 5), a bit firm
  •  40g of butter
  • 50 g of caster sugar
  • 1 cup of the chicken sauce (above)
  • 1 tsp of cinnamon powder
  • 2 tbsp of orange blossom water
To serve
  • Almonds, fried and crushed roughly or roasted sesame seeds

Preparation

Follow me on tasteofmaroc.com to learn more about this wonderful dish that won't fail to impress.

Making the caramelized thick onion gravy-paste
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2 comments :

  1. Omg, super inviting dish..lovely flavours.

    ReplyDelete
  2. Thanks Priya! I like the new look of your blog by the way..

    ReplyDelete

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