This is what happens when my quinces are ripe and ready to be enjoyed: I can’t stop to look for inspirations for this incredible fruit.
Today I combined them with chicken and used them as vegetables. In fact their taste, their delicate smell, the sourness and their slight sweetness make them excellent to be used in combination with savory ingredients. The potatoes come out great and transformed this main dish in a complete meal and the meat resulted moist and very tender. An easy, delicious and time saving dish!
The quantity of potatoes and quinces for this recipe is very versatile, you may like more potatoes and quinces than we do, feel free to adapt it to your need.
Gingered Chicken with Quinces
- 1 medium whole chicken, wash before use (alternatives 4 chicken tights)
- 1000 g small potatoes, peeled (if bigger quartered)
- Salt and pepper
- 2 tablespoon olive oil
- 5 medium quinces, peeled cored and cut into wedges
- 10 thin slices fresh ginger
- 4 tablespoon honey
- 1 cup (200 ml) vegetal broth
- 2 garlic heads, horizontally halved (don’t remove external peel)
- 2 tablespoons olive oil to drizzle
- Preheat the oven to 250°C /480°F.
- Place chicken and potatoes in a baking mold. Season with salt and pepper add 2 tablespoon olive oil and rub inside and outside of the chicken and potatoes; toss to coat.
- Place chicken in the hot oven for about 5 minutes.
- In the meantime prepare the quinces and place them in a bowl with the ginger, honey and broth.
- Remove chicken from the oven, immediately reduce heat to 160°C/350°F, and add the quinces with the juices to the chicken.
- Arrange the halved garlic head (I placed one half on the bottom of the mold to add more taste to the juices). Drizzle with the additional 2 tablespoons olive oil.
- Bake at 160°C/350°F for about 50-60 minutes until the chicken skins begins to brown. During cooking add more liquid (water) if the liquid are evaporated; with my oven this was necessary, but it is better to check.