Chicken Tagine with Quinces EntréeFowl Method of Preparation: Roll each piece of chicken in flour and brown in the hot oil. Remove to a plate, season with salt and pepper to taste. In the same skillet add the onions and sugar. Cook, stirring occasionally, until… Ingredients: 1 large chicken, cut in 8 pieces flour for dredging ½ cup peanut oil salt and fresh ground pepper 2 lbs.onions, chopped 1 Tbsp. sugar 2 lbs. quinces juice of 1 lemon pinch of nutmeg 1 tsp. cinnamon Method of Preparation: Roll each piece of chicken in flour and brown in the hot oil. Remove to a plate, season with salt and pepper to taste. In the same skillet add the onions and sugar. Cook, stirring occasionally, until the onions are golden. Peel the quinces, remove the seeds, and cut into 8 pieces. Sprinkle with the lemon juice. In a Dutch oven or heavy pan, place the onions, the chicken pieces and then the quinces. add a pinch of nutmeg and the cinnamon. Cover the pot and let simmer on low for 1½ hours. By the end, everything should be a beautiful pink color!
