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Moroccan quails or chicken with pears is one of many dishes calling for a sweet and savory combination. Done properly, the ingredients are so well-balanced so that the different flavor profiles come together in an astonishing way.
I have attended two Fassi weddings where this dish was served as part of a posh spread of food for dinner. In both cases, the stew was cooked over charcoal in large pots fit for the occasion. The scent of it is still very vivid in my memory.
In its finest version, this dish with caramelized pears is made with quails. I understand that they may not always be available so I recommend cockerels instead.
Sweet and Savory Dishes - A Moroccan Tradition
The most iconic sweet and savory dish in Moroccan cuisine is lamb or beef tagine with prunes. However, as exemplified by this recipe for chicken with caramelized pears, we have an array of delightful recipes that follow the same logic.
Sweetened, caramelized vegetables or fruits are ideally paired with lamb or other meat having a strong flavor. As such, you should preferably choose a free range chicken if at all possible.
This and other Moroccan sweet and savory dishes can be cooked in either a ceramic or clay tagine or a conventional pot. In either case, Moroccan tradition is to eat by hand, using pieces of Moroccan bread to scoop up the meat or chicken, along with fruit or veggies and sauce.
