The quince gives this dish a subtle fragrant fruity flavor, while the olives and lemon pack a bit of salty, bitter punch.
- 3 medium sized quinces
- 1 stick of cinnamon
-2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon of freshly ground cumin seeds
- 1 tablespoon of freshly ground coriander seeds
- 1 teaspoon of ground turmeric
- 1 teaspoon of freshly ground black pepper
- 1 kilo of organic/free range chicken (legs or thigh fillets are best)
- 1 lemon, cut into 1cm thick slices
- 1 cup of green olives
- salt to taste
- 1/2 cup of roasted almonds
- 1 small bunch of coriander, chopped
Wash the fuzz off the quinces, then chop and core them. You can peel them if you want, but there is no need. Place the chopped quinces in a saucepan with the stick of cinnamon, cover with water and simmer on medium heat for up to an hour (minimum 30 minutes). Drain the quinces, reserving 2 cups of the liquid.
Once the quinces are ready, heat the olive oil in a separate saucepan and fry the onions and garlic for about 2 minutes.
Add the ground spices and fry for another 2 minutes, before adding the chicken. Brown the chicken for about 5 minutes, then add the chopped lemon, olives, quinces and 1 cup of the quince cooking liquid. Simmer with the lid on for 30 minutes or until the chicken is ready. Keep an eye on it and add more of the quince cooking liquid if necessary.
Season with salt to taste and add the roasted almonds and chopped coriander.
Serve with rice.