Entrée: Morocco – طاجين السمان بالمشمش واللوز ▶ Tajine As-Saman Bil-Mishmish Wal-Lawz (Quail Tagine with Apricots and Almonds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole quail, halved or left whole, about 1.25 lb total (570 g total)
1 cup (150 g) dried apricots
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 ml) ground ginger
1 tsp (5 ml) cinnamon or 1 cinnamon stick
1 tsp (5 ml) ras el hanout (optional)
2 tbsp (30 ml) olive oil
1 cup (240 ml) chicken stock
1 / 3 cup (35 g) toasted slivered almonds
Fresh cilantro, chopped, to taste
Salt and pepper, to taste

Show original ingredient measurements

4 whole quail, halved or left whole, about 1.25 lb total (570 g total)
1 cup (150 g) dried apricots
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp cinnamon or 1 cinnamon stick
1 tsp ras el hanout (optional)
2 tbsp (30 ml) olive oil
1 cup (240 ml) chicken stock
1 / 3 cup (35 g) toasted slivered almonds
Fresh cilantro, chopped, to taste
Salt and pepper, to taste

Instructions

1. Heat oil in a tagine or heavy pot; brown quail on all sides and set aside.
2. Sauté onion and garlic until soft, stir in spices, then add apricots and chicken stock.
3. Return quail to the pot, bring to a simmer, cover and cook gently 25–35 minutes until quail is tender and flavors meld.
4. Uncover and reduce sauce slightly if needed; adjust seasoning.
5. Sprinkle with toasted almonds and cilantro, and serve with couscous or flatbread.