Aromatic Chicken With Quince

This entry is filed under Chicken Recipes.

Tastes as good as it looks


I came up with this recipe three years ago inspired by an old middle eastern cookery book I found on the bookshelf. It turned out to be rather delicious with a distinctive lemon and spice flavour, so not sure how I managed to forget about it for so long. Maybe it’s because I go into full jelly production when quince are in season?  Anyway, I revisited the recipe the other night and thankfully it was every bit as good second time around. So if you’ve got some quince and stuck for ideas, here’s a lovely tasty way to use them. I promise you won’t be disappointed.  Both couscous and quinoa with their fluffy textures make great partners for soaking up all the lovely sauce.

Serves: 4
Preparation & Cooking Time: 1 hour
Effort Level: some effort
Shelf Life: 3 days in fridge. 3 months in freezer

8 chicken thighs
20g flat leaf parsley
1 large red onion
5 fat garlic cloves
2 quince
1/2 lemon
1½ tsp cinnamon
1 tsp ground coriander
2 tsp allspice
1 tsp turmeric
1 tbsp knorr liquid chicken stock
2 tbsp olive oil

Large flameproof casserole dish
Chopping board and sharp knife
Blender stick
Cheese grater

Here’s What You Do:
Finely chop the onion and garlic and tip into the casserole with 2 tbsp olive oil and leave to fry gently for 2-3 minutes. Meanwhile, peel and grate the quince and put aside. Next, add the spices to the casserole and stir well .

Boil 500ml water and add to the casserole dish with 1 tbsp Knorr chicken stock. Next pull the skin off the chicken thighs (a damp j-cloth is good ) and add to the casserole dish with grated quince. Cover with a lid and leave to simmer gently for 40-50 minutes.

Finely chop a handful of parsley and put aside. Make the couscous now to have alongside the chicken.

Check the chicken thighs they should be cooked through and remove from the casserole.  Blitz the quince and pan juices until you have a thickish sauce, thin down with a little water and add a splash of lemon juice and salt if needed.

Return the chicken to the pan and sprinkle over the chopped parsley. Take off the heat and replace the lid for a minute or two to let the flavours infuse.

NB: If the sauce is a little dull add a little sprinkling of turmeric to make it more golden.

Serve with couscous or quinoa.

7 Responses to “Aromatic Chicken With Quince”

  1. Wow! It looks totally delicious as does your aromatic lamb with quince. I’ve never cooked with quince so it will be a first but all the family love eating warming stews and casseroles. Thanks Uma

  2. Samantha Barnes says:

    I liked the look of the chicken dish and it was quite handy as I have a quince tree so made your dish and it was very nice.
    Thank You.

  3. Trudy says:

    We have quince trees but until now never knew what to do with the fruit. Many thanks for all your marvellous recipe suggestions. We have made both the lamb and the chicken casseroles and both were exceptionally good.

  4. Ed Spanton says:

    Picked the quince from the garden,allways wanted to know what to do with them ! A delicious supper to satisfy all the senses

  5. Ellen says:

    I love cooking and this sounds healthy as well as tasty.

  6. Pauline says:

    I made it last night using chicken breasts. Thumbs up from the family, who loved it especially the sauce which was mopped up with couscous.

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