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

— Recette en Français un peu plus bas —
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.

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) (can replace with lamb or veal meat)
  • 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
Follow me on to learn more about this wonderful dish that won’t fail to impress.
Watch me making it on my YouTube channel:

Look how lovely that sauce is..

Making the caramelized thick onion gravy-paste


Le Mqualli sucré aux poires
وصفة المقلي المغربي بالفواكه الموسمية: الإجاص أو التفاح  الأخضر الموسمي 

Visualisez la recette Ici sur ma chaine YouTube:

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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