Entrée: Morocco – طاجين السمان مع فطر بورسيني ومشمش ▶ Tajine Saman Ma'a Fitr Bursini Wa Mishmish (Moroccan Quail Tagine with Porcini and Apricot)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

6 whole quails, halved or left whole
1 oz / 30 g dried porcini mushrooms
10–12 dried apricots, halved
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cumin
1–2 tsp ras el hanout (or 1 tsp cinnamon + 1 tsp cumin)
1 cinnamon stick
Pinch saffron threads (optional)
2 tbsp (30 ml) olive oil
1 1 / 4 cup (300 ml) chicken stock
1–2 tbsp (15–30 ml) honey
1 3 / 4 oz / 50 g toasted slivered almonds
Handful chopped cilantro and parsley
Salt and black pepper to taste

Instructions

1. Rehydrate porcini in 150 ml hot water for 20 minutes; drain, chop mushrooms, and reserve soaking liquid.
2. Heat oil in a heavy casserole or tagine over medium heat. Brown the quail pieces briefly on all sides, then remove and set aside.
3. In the same pot, add the onion and cook until soft, then add garlic and spices (ginger, cumin, ras el hanout, cinnamon stick) and cook 1–2 minutes until fragrant.
4. Return quail to the pot, add porcini, apricot halves, saffron (if using), and pour in chicken stock plus 2–3 tbsp of the porcini soaking liquid.
5. Bring to a simmer, cover, and cook gently 25–35 minutes (or until quail is tender and cooked through). Check liquid level and top up with stock if needed.
6. Remove lid, stir in honey and simmer uncovered 3–5 minutes to glaze the sauce. Adjust seasoning.
7. Sprinkle with toasted almonds and chopped cilantro/parsley before serving. Serve with couscous or flatbread.

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