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• 2 tablespoons oil
• 8 pieces of chicken on the bone
• 2 red onions, sliced
• 4 cloves garlic, finely chopped
• 2 teaspoons grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground tumeric
• 1 teaspoon salt
• 1/2 teaspoon cracked black-pepper
• 2 cinnamon sticks
• 2 medium quinces, peeled, cored and cut into thick wedges
• 3/4 chicken stock
• 2 lemons, quartered
• 100g large green olives


1. Heat oil in a large deep fry pan. Add chicken, a couple of pieces at a time, and brown on both sides. Remove and set aside. Add onions, garlic and ginger, and cook, stirring until onion is tender. Stir in cumin, tumeric, salt, pepper and cinnamon sticks. Cook for a further 1-2 minutes.

2. Return chicken to the pan. Add the quince and chicken stock. Cover and cook over medium heat for 45 minutes or until chicken is tender and quince starts to change to a pale red colour. Stir occasionally to coat chicken with sauce. Stir through the lemons and olives, cook covered a further 5 minutes, then serve. Serve with couscous

SERVES 4 – 6

Extra Info:

This fragrant chcken dish is great for the day after. Shred meat off the chicken and use in wraps with salad as a great meal on the go . If you have skin that is sensitive to heat producing foods omit the ginger.

Health Overview:

Gluten Free: yes
Added Sugar: No
Vegetarian: No
Vegan: No
Lactose Free: yes