Ingredients
Method
1.Place quinces, butter, honey, the water and orange flower water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Remove lid, cook, stirring occasionally, about 45 minutes or until quince is red in colour.
2.Meanwhile, heat oil in large frying pan; cook chicken, in batches, until browned.
3.Cook onion, garlic and spices in same pan, stirring, until onion softens. Return chicken to pan then add stock; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Remove lid; simmer, about 20 minutes or until chicken is cooked though. Add zucchini; cook, uncovered, about 10 minutes or until zucchini is tender. Stir in quince and ½ cup of the quince syrup.
4.Divide tagine among serving plates; sprinkle with coriander. Serve with spinach couscous, if desired.
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