Mediterranean Chicken And Quince Casserole Recipe Video
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
1 Chicken cut up
1/2 cup pureed quinces jam
1/2 cup fresh or preserved slices of quince
Juice of one orange
Cooking oil
1 diced onion
Crushed garlic
1 Cup water
2 Tablespoons dry Coriander
Sprinkle of dry Mint
Coating flour mix:
1/2 cup flour
salt, pepper, allspice, cinnamon, chili powder and crushed dry pepper flakes (optional)
Directions
- Place quince puree and slices in a bowl with orange juice, set aside.
- Mix together flour, salt, pepper, allspice, cinnamon, chili powder and crushed dry pepper flakes (optional).
- Lightly coat chicken in flour mixture until evenly coated. Shake the excess flour off the chicken.
-Heat oil in a large skillet or pan. When hot, add the chicken and brown on all sides (about 7 minutes). Remove from pan and set aside.
- Using the same oil you browned the chicken in, add chopped onion and garlic until soft but not brown.
- Add the quince puree and slices mix to the sautéed onions and garlic, you may use fresh quince if it is in season.
- Return the chicken to the pan.
- Add about a cup of water. Bring to a boil, cover, and reduce heat. Simmer gently for 30 minutes or until the chicken is soft and the liquid is half way evaporated.
- Add dry mint- I found out that this little sprinkle of mint makes a huge difference in pulling all the flavors together...it gave it a huge kick!
- Serve hot with white rice on the side.
- Mix together flour, salt, pepper, allspice, cinnamon, chili powder and crushed dry pepper flakes (optional).
- Lightly coat chicken in flour mixture until evenly coated. Shake the excess flour off the chicken.
-Heat oil in a large skillet or pan. When hot, add the chicken and brown on all sides (about 7 minutes). Remove from pan and set aside.
- Using the same oil you browned the chicken in, add chopped onion and garlic until soft but not brown.
- Add the quince puree and slices mix to the sautéed onions and garlic, you may use fresh quince if it is in season.
- Return the chicken to the pan.
- Add about a cup of water. Bring to a boil, cover, and reduce heat. Simmer gently for 30 minutes or until the chicken is soft and the liquid is half way evaporated.
- Add dry mint- I found out that this little sprinkle of mint makes a huge difference in pulling all the flavors together...it gave it a huge kick!
- Serve hot with white rice on the side.
