Chicken with Quince (Poulet aux Coings)

adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

by Claudia Roden

recreated by Jan Chernoff

serves 6 as main course

6 half chicken breasts (with skin and bones)

peanut oil

2 large onions

1 teaspoon cinnamon 1 teaspoon ground ginger

salt and pepper

2 quinces weighing about 3 pounds

juice of two lemons

2 tablespoons honey

Brown the chicken pieces in 3 tablespoons of oil in a large heavy bottomed frying pan and set aside. Heat the onions in the oil. After they become translucent, stir in the cinnamon and ginger. Lay the chicken pieces on top and sprinkle with salt and pepper. Put the lid on and cook on very low heat for 30 minutes, making sure to turn the chicken after 15 minutes. Remove the chicken after 30 minutes and place on a platter that can go in the oven and keep the chicken warm. Reserve the onion mixture.

While the chicken is cooking, wash and scrub the quinces and cut them into eighths or large chunks. Cut out the core and seeds. This will require a sharp knife. Put the quince immediately into boiling water which has been mixed with the lemon juice. Turn down the heat and simmer for 20 to 30 minutes until tender but not soft.

Fry the quince in oil slowly until they are brown and caramelized. This will take another 15 or 20 minutes.

Then put the quince in the reserved onion mixture and stir in the honey. Cover and cook for 30 minutes at very low heat. Remove the quince and put on the platter with the chicken. Heat up the onion-honey sauce and pour over the chicken and quince.

This is a delicious and hearty meal for a cool evening. Goes well with couscous and cucumber salad.