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Chicken with Caramelized Baby Onions and Quinces

I love quinces and love this dish. Quinces are now available for a good part of the year since they are imported from several countries where their seasons vary. Follow the recipe for Chicken with Caramelized Baby Onions and Honey (page 85).

Ingredients

Preparation

  1. Step 1

    Start with the quinces, as they take a long time to cook. Wash and scrub 2 quinces, then boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and don’t let them fall apart. Drain them, and when the chicken is nearly ready, cut them into quarters and cut away the cores, but do not peel them. Then cut each quarter in half so you end up with fat slices.

    Step 2

    Fry the slices in shallow sunflower or vegetable oil until they are brown on the cut sides. This gives them a delicious caramelized taste. Lift them out and drain on paper towels. Serve the chicken surrounded by the quince slices.

Arabesque
TagsMoroccanNorth AfricanAfricanMainDinnerCookbooks
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