Saffron Chicken with Quince
If you want a new way to enjoy your chicken the next time you make dinner, you should try this recipe!
Equipment
- 1 melon baller or sharp knife
Ingredients
- 1 lb quince
- 4 tbsp Clarified butter or Ghee
- 1 tsp saffron threads
- 1 tsp Sugar
- 4-6 large chicken thighs (boneless, skinless) trimmed
- 1 large onion thinly sliced lengthwise
- 2 tbsp tomato paste dissolved in 1/2 cup water
- 1 lemon for juice
- Salt
- ground black pepper
Instructions
- Do not peel the quinces. Rub off all the fuzz with a terrycloth or damp paper towel, and wash them. Quarter them and remove the core with a melon baller or sharp knife. Cut into 3/4-inch wedges.
- Heat 2 tablespoons of clarified butter over medium heat in a large frying pan. Add the quince and cook for 5 minutes, stirring occasionally. Add saffron and sugar and cook for another 5 minutes, stirring and tumbling occasionally to coat the quince with the saffron. Remove from heat.
- Heat the remaining 2 tablespoons of clarified butter over medium heat in a separate large frying pan. Add the chicken and brown, turning once, for about 6-7 minutes.
- Add the onion and cook with the chicken for another 8 minutes. Next, add the tomato paste mixture and cook another 5 minutes until the liquid thickens slightly.
- Add the quince and lemon juice to the chicken and season with salt and pepper to taste. Reduce the heat to medium-low and simmer, covered, for about 20 minutes or until the chicken and quince are tender.
Tried this recipe?Let us know how it was!