liketocook
Weekend Herb Blogging Six
Filed in archive Food Blogosphere , Recipes by Jennifer on September 29, 2007
The Quince

This lumpy fruit has a delicious perfume that is reminiscent of apples and pears. But unlike apples and pears, the quince must be cooked. If it isn't, the super tart flavor will make your mouth pucker!

widget WeekendHerbBlogging.jpg

Because it is naturally full of pectin, quince lends itself perfectly to making jams and compotes.
But this is a versatile fruit, so for this week's Weekend Herb Blogging, hosted by Ulrike at Küchenlatein, I cooked up an aromatic, cinnamon-y, mildly spicy Chicken Stew with Quince.

quince_004.jpg


Moroccan Chicken and Quince Stew


serves 6

2 quinces, peeled, cored and thickly sliced
1 Tablespoon lemon juice
1/2 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 (3 and 1/2 pounds) fresh whole chicken, cut up
3 Tablespoons olive oil, divided
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 can (14.5-ounces.) whole Italian tomatoes, crushed with their juice
1/2 cup water
1 cinnamon stick
2 tablespoons chopped fresh mint

Place quince slices in a small bowl with a little water and lemon juice and set aside.
Mix together flour, salt, pepper and optional cayenne pepper in a dish and lightly dredge chicken in flour mixture until evenly coated.
Heat a large skillet over medium-high heat.
When hot, add oil, and brown chicken on all sides.
Remove from pan and set aside.
Drain quince, and pat dry with a paper towel and sauté quince in skillet until brown on both sides.
Lift out with a slotted spoon and set aside.
Add remaining olive oil and cook onion and garlic until softened but not browned.
Return chicken to pan and stir in tomatoes.
Break cinnamon stick in half and add to pan with the water.
Bring to a boil, cover, and reduce heat, and simmer gently for 20 minutes.
Add reserved quince and cook for about 20 more minutes, until chicken is fully cooked through.
Stir in the mint.
Remove cinnamon before serving.

Serve with rice or couscous to soak up the delicious juices.

Related Entries:

Permalink: Weekend Herb Blogging Six
Tags: quince  chicken  stew  Moroccan  weekend  weekend+herb  herb+blogging  september+2007 
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/94320
img Addthis img Ask img Blinklist img del.icio.us img Digg img Fark img Facebook img Google img Lycos img Ma.gnolia Add this page to Mister Wong Mr Wong img Netscape img Netvousz img Newsvine img Reddit img StumbleUpon img Slashdot img Tailrank img Technorati img Wink img Yahoo

Vote for Weekend Herb Blogging Six:

  • Currently 6.00/10
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
Rating: 6.00 out of 3 vote(s) cast.
Subscribe
Share It
RSSrss
See all blog subscribe options
Google google
What is RSS?
Yahoo! yahoo
Addthis Subscribe using any feed reader!
Bloglines Bloglines
Newsletter

TwitterFollow us on Twitter!