Chicken with Quince

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken with quince

Ingredients

Quince - 4 pieces
Poultry - 1 piece
Celery salt - 2 stalks
Spanish onions - 3 heads
Carrot - 2 pieces
Lemon - 2 pieces
Saffron - a pinch
Cinnamon - a pinch
Chicken Broth - 1 qt
Bay leaf - 2 pieces
Narshehab sauce - 1 tablespoon
Olive Oil - 1 fl oz
Mint - 0.7 oz
Salt - to taste
Red Long Chili Peppers - to taste

Step by Step guide

Step 1

Cut the young chicken into serving pieces. Julienne the carrot and celery, and slice the onion into half-rings. Sauté the vegetables in olive oil in a deep sauté pan until soft — it's best if you use a large cast-iron sauté pan with thick walls and a heavy lid.

Step 2

Add pieces of chicken to the vegetables and sauté the chicken until there are no signs of rawness on the outside. This means that while the meat may still be slightly raw on the inside, there should be no visible pink, raw pieces on the outside.

Step 3

At this point, add the peeled and sliced quince to the vegetables and chicken, stir, and simmer for another five to ten minutes. Pour in the broth, add a bay leaf, cinnamon, quartered lemons, saffron, and narsharab sauce. Season with salt and pepper, stir, bring the broth to a boil, reduce the heat to the minimum, and simmer for an hour, stirring occasionally.