Chicken with quince

Description

Of course, the site already has recipes for chicken with quince, but please do not jump to conclusions, because this variant differs and according to the recipe and technology of cooking. This is a traditional Sephardic dish that was cooking in Morocco on special occasions and for approval of the source ( " the Mediterranean kitchen. Step by step", ed. 2013) - honoured culinary traditions.

Ingredients

Chicken

1 шт
Quince

2 шт
Bow white

2 шт
Lemon

2 шт
Vegetable oil

7 ст. л.
Honey

2 ст. л.
Cinnamon

1 ч. л.
Ginger

1 ч. л.
Salt
Black pepper

Cooking

To prepare the products.

Bow clean, cut coarsely, fry in 3 tablespoons vegetable oil with cinnamon and ginger for 5 - 10 minutes on low heat.

While fried onions, make the meat. Cut the chicken carcass into four pieces and cut the bone from all pieces except wings and drumsticks, salt and pepper.

Lay pieces of chicken on the frying pan to the onions skin side up, cover and simmer for 15 - 20 minutes. If there is not enough liquid, add a little water.

Quince wash, cut in half and cook in boiling water with the juice of the 1st lemon for 30 minutes.

After the desired time, the pieces of chicken to flip over and simmer for another 15 - 20 minutes.

Remove the quinces from the water, lightly Pat dry, cut into slices and fry in 3 tablespoons of vegetable oil until Browning.

Now back to the meat. The pieces of chicken to shift to the container for baking. Honey mixed with the juice of the 2nd lemon, pour into the pan, where stewed onions and meat, there lay the quinces. Simmer, stirring occasionally, until tender quince. I have quince's roasted well and were quite soft, so I stewed a few minutes in order to combined the ingredients. Put the contents of the pan onto the meat and place in a preheated 180 degree oven for 10 - 15 minutes. Ready! The dish is rich, with bright spicy and sweet honey taste.

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