Chicken with Quince
Main Dishes • Author's
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 0 qt
- Bay leaf 2 pieces
- Narshehab sauce 1 tablespoon
- Olive Oil 0 fl oz
- Mint 0 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.
Step 4
Taste and add salt and pepper if needed, then mix in finely chopped mint. Remove from heat, let it sit for a while, and serve.
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